4 tbsp. butter
2 tbsp. olive oil
1 c. rice
1 onion, finely chopped
1 clove garlic, crushed
3 1/2 c. strong chicken broth (hot)
1/2 tsp. saffron
1/2 c. Parmesan cheese, freshly grated

In a heavy saucepan melt 2 tablespoon butter with olive oil. When hot stir in the rice. Allow the rice to take on a golden color, stirring with a fork to keep it from burning. Add the chopped onion and crushed garlic. Cook for a few seconds longer. Add 1 cup hot chicken broth. Cover pan tightly. Cook slowly over low heat for 10 to 15 minutes, or until liquid is completely gone. Add about 2 1/2 cups more of hot chicken broth. Stir the rice just twice with a fork. Cover tightly and cook until the liquid is absorbed. Add 2 tablespoons butter and freshly grated Parmesan cheese. Stir lightly and serve immediately.