Risotto with Parmesan Cheese

In a high-sided stewpan, which should be made of tinned copper, if possible, gently sauté the onion with half the butter over very low heat. When the onion is translucent, add the rice, stirring with a wooden spoon until it has absorbed the butter completely. Add the boiling stock, a ladleful at a time, stirring to assist the absorption process.

Add a little salt, but not much; the broth is already salted and the Parmesan added at the end will boost the flavor of the dish considerably. When the rice is al dente (after about 14 minutes) turn off the heat. Rapidly mix in the remaining butter and all the Parmesan and serve.