Place the butter and oil in a medium pot and melt.

Add the onion to the pot once the butter has melted and cook on medium low heat, stirring frequently. Add two pinches of salt and continue to cook until the onion becomes translucent. Do not brown the onion.

Add the grated garlic and continue to cook, stirring frequently for 2 to 3 minutes. The garlic will start to stick to the pot but continue to stir making sure to

Once the onion has become translucent, add the rice and stir until all the rice granules are covered with the butter mixture.

Meanwhile add the TJ's broth packs to a separate small pot and add boiling water. Stir and keep on the stove on low heat, to keep the broth hot.

Once the rice has cooked for 1 to 2 minutes, add about a quarter cup chicken broth. Stir frequently, making sure to scrape the bottom, and let the broth be absorbed by the rice.

When the first broth has cooked down, add the next quarter cup and continue to cook while stirring. When you have about half of the broth left, start to taste to see if you need to add any more salt as well as to see the doneness of the rice. You may not need to use all the broth. The perfect consistency is the rice being just a touch al dente in the middle. But my own personal preference may be a little too cooked for risotto experts, but it is perfect for me.

Once you have reached that done consistency, remove from the stove and add the roasted red peppers. Mix well and serve right away. As you know, risotto is a dish that needs to be served right away and does not store well.