In a heavy-bottomed pot, saute 2 ounces butter and onion until onion is translucent. Add rice and stir quickly and thoroughly to coat with butter. Add wine and 1/2 cup of hot broth and stir the rice with a long wooden spoon, making sure to wipe the sides and bottom of the pot. Continue to stir until almost all the broth has been absorbed. Add another 1/2 cup of broth and repeat process as the broth is absorbed, maintaining a constant heat and stirring the sides and bottom completely. Taste after 20 minutes. The rice should be tender, but still firm and intact. Add a final 1/2 cup of broth and stir in the grated Parmesan and remaining butter for 1-2 minutes. It should be moist but not soupy or runny. Season with salt and pepper to taste.

*Carnaroli rice offers a thick, rather short grain that is slightly firmer than Arborio.

Photo and Recipe Courtesy of Whole Foods Market.