6 cups chicken broth, heated
6 tbsp unsalted butter (2 tbsp removed to finish the dish)
1/2 cup onion, chopped
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Heat 4 tablespoons of butter in a heavy saucepan over medium heat.
Add the onion and cook until they are translucent.
Add the rice and stir until it is well coated with the butter.
Add the white wine and stir continually over medium heat until it is absorbed.
Start to add 1/2 cup of hot broth, stirring constantly as it is absorbed.
Continue in this manner, adding ladles of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
Remove the rice from the heat; add the remaining butter and Parmesan cheese.