Risotto alla Parmigiana

Use only 1/4 of a small onion and mince it as finely as possible so you can use the rest another time.

Place a pot over low heat and add one piece of butter.

Add the minced onion and sauté without letting it brown.

Once the onion is cooked, add the rice and sauté.

Season with salt.

Add the white wine.

Cook the rice while slowly pouring in hot stock.

When the rice is cooked to the right texture and is appropriately creamy, turn off the heat.

Add butter and Parmigiano Reggiano cheese.

Do not stir immediately; cover with a lid and wait for a moment with the heat off.

Mix well to emulsify.