In a large sauté pan on medium heat, add butter, olive oil, garlic and crushed rosemary and cook for 1-2 minutes or until garlic is fragrant.

Add the dry Arborio rice and stir in the butter and oil for another minute or so.

Add about 2 cups of stock and stir until the liquid is mostly absorbed by the rice then add an additional 2 cups stock, repeating this step until rice is cooked through.

Once rice is finished cooking the mixture will still be slightly runny, remove from heat.

Add fresh cracked pepper to preference, parmesan cheese, salt and cream and stir into risotto.

Taste and adjust seasoning then serve immediately and enjoy!