Cook the rice
Meanwhile, in a saucepan over medium heat, bring the broth and wine to a gentle simmer and maintain over low heat. In a heavy-bottomed saucepan over medium heat, melt the butter with the oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and cook, stirring, until the grains are well coated, about 1 minute. Add 2 cups (16 fl oz/500 ml) of the simmering broth and cook, stirring, until the liquid is absorbed, 3–4 minutes. Reduce the heat to medium-low and continue to add the broth 1 cup (8 fl oz/250 ml) at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.