Heat 1 tablespoon butter and 1 tablespoon extra-virgin olive oil in a saucepan until you hear a light sizzle and the butter begins to bubble.
Add 1 c of Arborio rice and stir evenly and thoroughly.
After a minute or so – when the rice gets glossy (not brown), add ½ c of dry white wine and keep stirring.
Once the wine starts to bubble, it will be absorbed quickly (within about 2 minutes), so make sure you have 4 c of beef stock warmed and ready. Add one ladle of stock at a time and stir. Adjust the heat so it’s barely boiling. Just a couple bubbles here and there.
Once the liquid is absorbed, add another ladle of stock, stir, and repeat. Watch, smell, and taste. From adding the first ladle to the last, it takes about 25 minutes from start to finish. Taste, but be careful with adding salt too soon. The stock will add additional salt, and so will the salty Parmigiano Reggiano.
When the rice is done, add (at least) 1 tablespoon butter and (at least) ½ c of Parmigiano Reggiano (the good stuff). Stir for about 2 minutes and add a couple cranks of black pepper (¼ teaspoon).