Under a large saucepan, turn burner to medium-low heat, add butter and olive oil.
Once heated, add garlic and onion and cook for 5 minutes, until onion is translucent and garlic is very fragrant.
Add dry rice all at once, and coat all grains with butter/olive oil mixture. About 2 minutes.
Add only 1/2 cup chicken stock at a time, waiting until most of it is absorbed by the rice before adding the next half cup. So, add first half cup. Gently stir around pan for quite a few minutes, until most of the liquid is absorbed.
Add next half cup chicken stock, stir continuously until almost entirely absorbed.
Repeat this until 2 1/2 cups of chicken stock have been used. You will begin to notice a difference in consistency and texture of the rice.
Once final half cup is nearly absorbed, add heavy cream and grate parmesan over pan. Stir together until cream is absorbed, and cheese is melted.
Crack a little black pepper over the top and stir until totally integrated.
Serve hot and ENJOY!