Heat the butter and olive oil together in a large heavy-based saucepan over a medium heat. Sauté the shallots gently for 4-5 minutes then add the garlic and chicken and continue to cook for a further 2 minutes.
Add the rice and coat thoroughly in the butter and oil and cook for 3-4 minutes or until the grains start to turn translucent. Add the white wine and increase the heat to allow it to evaporate almost entirely. Add a ladle of the saffron-infused hot chicken stock to the risotto at a time, stirring frequently, until each ladle is absorbed into the rice.
Continue in this fashion until all the stock has been absorbed and the rice is soft yet still defined; usually 30-40 minutes. Cook the chicken thoroughly until no pink is showing. Stir in the crème fraîche towards the end and season to taste.
Ladle into serving bowls and garnish with the saffron strands.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.