Equipment needed : Wide, shallow pan
Maintain a gentle simmer during cooking
In a saucepan, warm the broth and infuse it with saffron threads.
In a wide, shallow pan, heat the butter and olive oil over medium heat.
Sauté the chopped onion until translucent.
Add the Arborio rice and toast it for a couple of minutes.
Pour in the white wine and cook until it’s mostly absorbed.
Begin adding the saffron-infused broth one ladle at a time, stirring continuously.
Continue this process until the rice is creamy and al dente, usually around 18-20 minutes.
Remove from heat, stir in grated Parmesan, season with salt and pepper, and let it rest for a couple of minutes before serving.
