Melt the butter with the olive oil on medium heat.

Add the onion and sauté till lightly golden.

Stir in the rice and sauté the onion and rice together for about five minutes or right before the onion starts to burn.

Stir in the wine and allow to cook for a few minutes before adding the broth.

Then stir in the broth and bring to a slow simmer. Be sure to stir the rice frequently. This is important for the process releases the starch from the rice giving it a creamy, silky texture.

After frequent stirring your rice should start looking creamy.

After most of the broth has been absorbed, remove from heat completely, cover and let sit to finish absorbing the liquid.

After about 5 minutes the liquid should be absorbed yet still have a creamy look to it.

This is when you want to add the peas.

And then the Parmesan.

Stir it all together and cover till you are ready to serve. Serve hot.