Directions

1. In a heavy-bottomed saucepan, melt butter over medium heat. Cook onions and garlic slowly for a few minutes just to soften. Do not brown.
2. Add rice. Stir well to coat each grain. Cook over high heat until rice becomes transparent.
3. Add white wine. Stir constantly until all liquid is absorbed.
4. Drop saffron into hot beef broth and stir. Continue cooking rice over medium/high heat, adding the broth 125 ml (1/2 cup) at a time, allowing the liquid to be absorbed each time before adding more broth. Stir regularly.
5. Continue until rice is almost cooked and all broth is used.
6. Add cheeses and pepper during the last few minutes of cooking. Blend well.
7. Remove from heat and let sit for 5 minutes before serving.

Tip: If you have leftover risotto, shape it into flattened balls, dip the balls in beaten egg and bread crumbs, then fry to make delicious croquettes!