Preparation Steps

• Heat the chicken broth in a saucepan and keep it warm over low heat.
• In a large skillet or pot, melt half the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
• Add the Arborio rice to the pot and stir for about 1-2 minutes, toasting the grains slightly.
• Pour in the white wine and stir until it is completely absorbed by the rice.
• Add one ladleful of warm chicken broth to the rice and stir constantly until the liquid is absorbed. Continue adding broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
• This process should take about 20-25 minutes, or until the rice is creamy and al dente (cooked through but still firm to the bite).
• Remove the pot from the heat. Stir in the remaining butter and the grated Parmesan cheese. Season with salt and pepper to taste.
• Serve immediately, garnished with extra Parmesan if desired.