500 ml (2 cups) Arborio, Carnaroli or Vialone nano rice
125 ml (1/2 cup) white wine
1.125 litre (4 1/2 cups) warm chicken broth, approximately
375 ml (1 1/2 cups) grated Parmigiano Reggiano cheese
Salt and pepper
In a saucepan, soften the onion in the butter. Add the rice and cook for 1 minute over medium heat, stirring to coat with the butter. Add the wine and reduce until almost dry.
Add 125 ml (1/2 cup) of the broth at a time and cook, stirring frequently, until the broth is almost completely absorbed. Repeat until the broth is completely incorporated and the rice is tender.
Off the heat, add the cheese and stir until melted. Adjust the seasoning. Add the toppings of your choice. Serve immediately.
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