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1
Heat the olive oil and 2 TBS of the butter in a skillet over medium heat.
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2
Add the chopped onion and cook for about 8 to 10 minutes or until softened and translucent.
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3
Meanwhile heat the broth in a saucepan and keep at a low simmer.
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4
Take out 1 cup of hot broth and stir in the saffron threads and set aside.
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5
Add rice to the onions and stir till well coated, about 2 or 3 minutes.
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6
Add the wine to the rice and the 1 cup of broth that has the saffron and cook stirring occasionally over medium heat until the liquid is absorbed.
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7
Add another cup of simmering broth to rice and simmer until absorbed.
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8
Repeat until rice is tender.
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9
Stirring often to prevent sticking.
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10
Usually around 25 minutes.
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11
Most or all of the broth should be used.
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12
When the rice is tender add in the rest of the butter and the grated cheese.
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13
Stir until well mixed and serve immediately.
