in a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot.
In a large saucepan, melt two tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about three minutes. Add the rice and stir to coat with butter. Add the wine and simmer until the wine is almost completely evaporated, about three minutes. Add 1/2 cup of the both until almost completely absorbed, about 2 minutes. Continue cooking the rice adding 1/2 cup of broth, stirring constantly and allowing each additional 1/2 cup of broth to absorb comepletely before adding the nest, until the rice is tender but firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter,a nd the salt and pepper.
Transfer the risotto to a serving dish and serve immediately.
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