Simple Parmesan Risotto

4 tbsp unsalted butter
1/4 large Spanish onion, minced
1 cup arborio rice
1/2 cup white wine
4 cups chicken stock, hot
1/2 cup Parmesan cheese, freshly grated

1. Heat butter in a medium pan over medium heat. Add onion and cook until soft but not browned.
Add the rice and stir well to coat in butter. Cook for 2 minutes, stirring constantly, you do want to heat the rice but not brown it.

2. Add white wine and stir until absorbed by the rice.

3. Add half a cup of chicken stock, stirring constantly until it has been absorbed. Once it has been absorbed repeat the process by adding another half a cup and continuing to stir. Repeat until the rice is not absorbing any more rice.

4. Stir in Parmesan cheese and taste before seasoning with salt and pepper

Source: http://www.tinytestkitchen.com/2010/03/simple-risotto/