In a large Dutch oven, brown the ground beef over medium-high heat. Season with salt and pepper.
When the beef is cooked through, remove from the Dutch oven, and set aside.
Add the butter and olive oil to the Dutch oven.
When the butter has melted, add the thinly sliced onions.
Cover the Dutch oven, opening every so often to stir. The goal here is to caramelize the onions without burning them. This should take around 25 minutes, depending on how hot the burner is.
When the onions have caramelize, remove from the pan, and set aside.
Add the Arborio rice to the Dutch oven. Stir around with a wooden spoon, letting the rice toast for a few minutes.
When the rice has some color to it, begin adding the beef stock. You will want to add one cup at a time. Stir constantly, letting the rice get air and soak up the liquid.
Continue this process until the entire 32 oz. of beef stock have been used, and the rice is tender.
Add the ground beef and onions back to the risotto, stirring until incorporated.
Remove the Dutch oven from the heat. Measure in the milk and provolone and stir, then sprinkle in the thyme.
Serve warm, and enjoy!
