Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Saute the shallots gently for 4-5 minutes then add the garlic and chicken and continue to cook for a further 2 minutes.
Add the rice and coat thoroughly in the butter and oil and cook for 3-4 minutes or until the grains start to turn translucent. Add the white wine and increase the heat to allow it to evaporate almost entirely. Add a ladle of the saffron-infused hot chicken stock to the risotto at a time, stirring frequently, until each ladle is absorbed into the rice.
Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes. Stir in the crème fraiche towards the end and season to taste.
Ladle into serving bowls and garnish with the saffron strands for garnishing.
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