In a large, heavy-bottomed pan, heat olive oil and 1 tbsp butter over medium heat.

Add onion and sauté until soft and translucent, about 3-4 minutes.

Add garlic and cook for another 30 seconds until fragrant.

Add the Arborio rice and stir to coat with oil and butter.

Toast the rice for 1-2 minutes until the edges become slightly translucent.

Add the white wine and stir until almost completely absorbed.

Begin adding hot broth, one cup at a time, stirring frequently.

Wait until each addition is almost completely absorbed before adding the next cup of broth.