Ingredients
1 cup Carnaroli or Arborio rice
½ medium onion, minced
1 Tablespoon butter
½ cup dry white wine
2 14½-ounce cans chicken broth
½ cup Parmigiano-Reggiano cheese, grated

Directions
In a small pot, heat chicken broth without simmering. In a heavy pot over medium heat melt butter and add onions. Cook until onions are soft and translucent. Add rice and cook 1 to 2 minutes until each grain is coated in butter and slightly brown, stirring constantly. Add wine and cook until rice absorbs most of the liquid. Ladle in warm chicken broth to just cover rice. Continually stir rice adding small amounts of chicken broth once rice absorbs liquid. Continue until rice is tender, about 20 minutes. Remove from heat, stir in Parmigiano-Reggiano cheese, and serve.

Serves 8