Instructions: Heat the stock to boiling, then reduce heat to warm, so its just below simmering for the whole operation. Take out about 1/2 C of stock, and add a quite a large pinch of crushed saffron into it. (You will have to learn how much you like. ) In your risotto pan, gently melt 3 T butter together with 3 T olive oil. Then add onion, increase heat to low and saute until onions are soft and just turn golden. Stir, increasingly toward the end, so they dont burn. While thats happening, grate about 1/2 C of cheese. When the onions are done, add in the rice, turn up the heat to medium, and stir for about 3 minutes until the rice looks jewelled. Add in the wine and let it sizzle and steam away. Start adding the stock, about a cup a a time. Add it, stirring constantly, and let it absorb, then add another cup, and so on, until its al dente. As the rice nears completion (and gets creamy), you might want to add the stock a half cup at a time so it doesnt turn out too watery. (You might want to turn the heat down a little as it nears completion to better control the absorption. ) Add the stock with saffron in it about 20 minutes in. The risotto is done when its cooked but al dente. Taste constantly as you go to monitor. Turn off the heat. Stir in the cheese and the remaining butter. Stir. Adjust salt. Serve with remaining wine.

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