1 small onion, finely chopped

60 ml (1/4 cup) butter

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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