Warm the broth: In a small pot, warm the broth and keep it over low heat. You’ll be adding it gradually, and warm broth keeps the cooking process smooth.

Sauté the aromatics: In a medium saucepan, heat the butter and olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds.

Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes, letting the rice get slightly toasty. This helps develop flavor.

Deglaze with wine: Pour in the white wine and stir until it’s mostly absorbed. If skipping wine, go straight to the broth.

Add broth gradually: Add the warm broth one ladleful at a time, stirring often and allowing each addition to absorb before adding the next. This should take about 20 minutes in total.

Stir in cheddar: Once the rice is tender and the texture is creamy, remove from heat and stir in the shredded cheddar until melted and smooth.

Season and serve: Add salt and black pepper to taste. Top with fresh parsley if desired and serve warm.