1 cup white wine
1 cup arborio rice
3 cups veal or chicken stock (veal stock can easily be made using Strauss Glacé de Veau Roasted Veal Stock Reduction)
1/3 cup Grana Padano or Parmigiano Reggiano cheese, freshly grated
1 medium-sized shallot, minced
Saffron to taste
2 Tbs butter
2 oz extra virgin olive oil

1. Place a medium-sized pot over medium heat, add half the oil and half the butter with the shallot. Cook the shallot until translucent.
2. Add rice and sauté for one minute; then add the white wine and cook until completely evaporated.
3. Add 1 cup of chicken or veal stock and reduce, stirring constantly with a wooden spoon. Repeat with the next 2 c of stock, adding in a few pinches of saffron. This process should take roughly 20 minutes and the rice should have absorbed most of the liquid, leaving a creamy risotto base. (To hold risotto and finish closer to serving time, reserve last cup of stock to stir in 10 minutes before serving.)
4. To finish the risotto, remove from heat and add the remaining olive oil, butter and all of the grated cheese, stirring in with the wooden spoon.