Method:

1  Soak the saffron in the hot chicken stock for 1 hour.  Heat the butter and the olive oil in a large saucepan.  Add the gar-lic and onion, and fry until soft.  Add the rice and stir over a low heat for 2 minutes.

2 Add 300 ml (½ pint) chicken stock and cook gently, stirring, until the liquid has been absorbed, then add another 300 ml (½ pint) of stock.  Repeat as before, then add the white wine.  When this has been absorbed, add the remaining stock and cook gently, stirring, until the rice is tender.  Stir in the cheese.  Add a knob of butter, stir, and serve with extra cheese.