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1 Heat the butter and olive oil together in a medium-sized pot and sauté the onion, carrot and celery until soft and glossy – the carrot must be cooked through, so no less than 10 minutes.
2 Add the rice and stir until coated with oil. Add the white wine to the rice and cook until almost all the wine has reduced.
3 Stir the stock into the rice, a spoonful at a time, stirring occasionally until the rice has absorbed all the liquid (about 25 minutes). When the rice is creamy and al dente, stir in the soaked saffron with the last spoonful of stock. Check the cooking instructions on your risotto rice packet and adjust the time accordingly (and to your taste).
