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1
Add the chicken broth to a small saucepan and bring to a simmer.
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2
In a 4- to 5-quart heavy nonstick saucepan over medium-high heat, melt the butter with the olive oil.
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3
Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 3 to 4 minutes.
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4
Do not allow the onion to brown.
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5
Add the rice and garlic and cook, stirring constantly, until the grains turn white and opaque and smell nutty and the garlic is fragrant, about 2 minutes.
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6
Add the vinegar, salt and pepper, and stir to combine.
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7
Using a ladle, begin adding the hot broth mixture to the saucepan, one ladle at a time, stirring frequently and not adding more liquid until the prior addition is completely absorbed by the rice.
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8
The rice should take about 18 to 20 minutes to cook, and you might not need quite all of the liquid.
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9
(Or, if you have used all of the broth and the rice is still not cooked through, add a bit of hot water.)
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10
The rice should be very smooth and creamy, and the grains should be separate and tender without being mushy.
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11
When the rice has reached the proper consistency, remove the saucepan from the heat and add the heavy cream and the Parmesan cheese.
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12
Stir to combine well and serve immediately, garnished with additional Parmesan cheese and a pinch of freshly grated black pepper, if desired.
