1 onion, finely chopped

60 ml (¼ cup) butter

500 ml (2 cups) arborio rice

250 ml (1 cup) white wine

1.5 to 2 litres (6 to 8 cups) warm chicken broth

250 ml (1 cup) grated Parmigiano-Reggiano cheese

In a large saucepan over medium heat, soften the onion in half the butter. Add the rice and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.

Add the broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add broth, as needed.

Take off the heat and add the cheese, the remaining butter and the toppings of your choice (sautéed artichokes, peas, asparagus, shrimp, etc.). Stir until the texture is very creamy. Adjust the seasoning.

Divide the risotto into bowls. Sprinkle with a little Parmesan cheese, if desired.

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