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1
In a medium saucepan, bring the chicken stock to a simmer.
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2
Meanwhile, melt the butter and the olive oil together in a large saute pan.
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3
Add the onion and sweat until tender over medium-low heat, about 5 minutes.
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4
Add the carrots to the onions, and sweat another 2 minutes.
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5
Add the arborio rice and cook with the onions and carrots until the rice is translucent on the outside and opaque in the center, about 3 minutes.
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6
Add the white wine and, using a wooden spoon, stir and stir, scraping up any bits stuck to the bottom of the pan.
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7
This is where you begin to add the chicken stock, 1 cup at a time, to the risotto.
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8
(It works best if you have the 2 simmering pans right next to each other.)
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9
You just keep stirring and stirring.
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10
As the stock is cooked into the rice and it begins to dry out, you ladle more in.
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11
Just keep ladling stock in and stirring until the stock is gone and the rice is tender.
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12
This usually takes about 20 minutes.
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13
When the rice is tender, remove the risotto from the heat.
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14
Stir in the cheese and then season to taste with kosher salt.
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15
Add the mint and the chives and stir well.
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16
Dish up with a garnish of shredded Parmesan and a sprinkle of herbs.
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17
Serve hot.
