| • | Cut onion into slices.
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| • | Mix butter and olive oil.
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| • | Add chopped up onions and cook until brown.
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| • | Mix rice to it.
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| • | Saute for few minutes.
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| • | Add saffron to a little amount of chicken stock.
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| • | Mix left stock and stir it until absorbed.
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| • | Add cheese, butter and pepper.
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| • | Risotto is ready.
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