How to cook
Melt the butter, add the onion and stew it for 3 minutes. Pour half of the boiling broth into a pot, add the onion and rice and stew them until the rice begins to soften.
Add the wine and stir until the liquid is absorbed.
Continue to add more broth, while stirring constantly. After 20-25 minutes the rice should be ready.
Turn off the heat and add the cheese, stir everything and season the risotto with salt and black pepper. Sprinkle it with parsley and serve it.