Pour the chicken stock
into a saucepan and bring it to a simmering point.
Meanwhile, heat the olive oil and butter
in a large heavy-bottomed saucepan
over medium heat. Add the onion
and salt to the fat, and cook, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add in the rice and stir to coat the grains in the butter. Deglaze
the pan with the wine
and allow it to bubble until all of it has almost evaporated. Drop in the bay leaves
and hot stock, and bring the ingredients to a simmer
. Cover the pan with a tight-fitting lid, reduce the heat to very low, and cook for 10 minutes.
Remove from the heat, place a towel under the lid, and set the pan aside for 10 minutes. Fluff the rice with a fork before serving.