Risotto

Directions

1. 1
   Place olive oil and 4 tablespoons of the butter in a heavy 3- quart pan over medium heat.
2. 2
   When butter is melted, add onion and cook, stirring, until soft and golden.
3. 3
   Add garlic and rice and stir until rice looks milky and opaque, about 3 minutes.
4. 4
   Stir in saffron and mix in broth.
5. 5
   Cook, uncovered, stirring occasionally, until mixture comes to a boil.
6. 6
   Adjust heat so rice boils gently, then cook uncovered until rice is al dente and most of the liquid is absorbed, 20 to 25 minutes.
7. 7
   Toward end of cooking time, stir occasionally to prevent sticking.
8. 8
   Turn off heat and stir in cheese and the remaining 2 tablespoons butter.