Let’s start preparing this Parmesan risotto by finely chopping the onion; take a pan and add a knob of butter, then brown the onion and when it becomes transparent pour the rice, mix and let it absorb the sauce. At this point we sprinkle with a splash of dry white wine and let it evaporate, then add salt and cook the rice by adding a ladle of hot broth at a time.

When the rice is al dente, but still soft, remove it from the heat and add a large knob of butter, a grind of pepper and plenty of Parmesan cheese; mix thoroughly to mix everything well. Before serving our Parmesan risotto, let it stir for a few minutes in a covered pot.

Parmesan risotto is perfect to accompany sauces and ragu with fish, meat or vegetables.