6 cups vegetable stock
1/4 cup unsalted butter
1 medium white onion, chopped
2 cloves of garlic
2 tablespoons extra virgin olive oil
6 carrots, rinsed and diced
3 cups short grain rice
2 pinches of saffron
1/2 cup grated Parmesan cheese
Melt the butter in a heavy, large saucepan and add olive oil. Sauté onion and garlic until translucent, about 7 minutes. Stir in rice and let it toast for a few minutes. Add carrots, saffron and one cup of stock. Simmer and stir.
Continue to add stock 1/2 cup at a time, along with a pinch of grated cheese, until rice is just tender and the mixture is creamy, about 25 minutes.
Add remaining Parmesan cheese and almond slices. Combine thoroughly. Salt and pepper to taste. Garnish with sprinkle of cheese and almond slices. Serve.