Step 1

Begin by placing a dutch oven or large pot on the stovetop over medium low heat. Add in the butter and olive oil and allow it to heat up.

Step 2

Toss in the onions and cook for 3 to 4 minutes until translucent and softened. Stir them to avoid burning.

Step 3

Add in the garlic and arborio rice and stir. Allow it to toast a bit for a few minutes.

Step 4

Pour in the wine and allow it to evaporate for a minute.

Step 5

Now, add 1 cup of chicken stock into the pot until it soaks into the arborio rice. This takes about 5 to 6 minutes. STIR. Then, repeat 2 more times with the remaining stock. Stirring each time you add stock.

Step 6

Once all of the stock has absorbed into the arborio rice, (should take between 15 and 20 minutes) turn off heat completely.

Step 7

Sprinkle in salt and pepper and heavy cream. Add in parmesan cheese and stir to incorporate. Cover for 3 minutes.

Step 8

Uncover and (optional) add in parsley or chives. Top with additional parmesan cheese, if desired. Serve and enjoy!