1. Melt the butter in a sauté pan and add the olive oil. Add the
onion, red bell pepper and garlic. Sauté until all the vegetables
the rice and sauté until golden. Carefully add the wine and
stir. Add the chicken broth and bring to a boil.
once and cover with a tight fitting lid. Reduce the flame and
simmer for 20 - 30 minutes or until the rice is tender.
4. Gently stir in the grated Parmesan cheese and serve.