In a medium nonstick pot, heat the butter and olive oil over medium heat. Add in the chopped onion and sliced Hillshire Farm® Polska Kielbasa, and cook until onion is soft and fragrant. Add in the salt, pepper, garlic powder, and onion powder.

Pour in about half of the white wine, stir, and let this cook until the alcohol has evaporated out and you can no longer smell it.

Stir in the arborio rice, and let it toast for 1-2 minutes, until it turns slightly translucent. Pour in the rest of the wine, and let it evaporate once again.

Now, start adding the water and chicken broth about ½ cup at a time, letting it be absorbed completely by the rice before adding more. Stir occasionally.

The risotto will be cooked when it’s thick and creamy, and the grains are tender but not mushy. You may need a little more or less water than I did. When it’s cooked through, stir in the saffron.

Remove from heat, and finally stir in the cheddar and Parmesan cheese. Serve immediately!