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Heat oil and butter in a large skillet over moderate heat. Add onion and cook, stirring frequently until onions are soft - 5 minutes. Add rice and cook in hot oil for 2 minutes or until rice turns white. Do not brown rice. Heat chicken stock in a separate pot to simmer. Add wine to rice and cook, stirring constantly, until wine is gone. Add chicken stock, a ladle at a time to the rice, stirring constantly. Add another ladle of stock only when the liquid from the previous ladle is gone. Once the rice is about half cooked, add the saffron in two additions. Cook, adding stock as needed, and stirring constantly, until rice is just cooked through. Season with salt and pepper, stir in cheese and serve immediately.
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