• 4 cups chicken broth¹ (946ml) (I do not use low-sodium, if you do you will likely have to add more salt at the end) • 4 Tbsp unsalted butter divided (57g) • 1 heaping cup Arborio rice² (200g) • ¼ cup white wine³ (60ml) • 1 medium yellow or sweet onion, finely chopped about 1 heaping cup (160g) • 1 cup shredded parmesan cheese (95g) • 1 Tablespoon fresh parsley finely chopped • ¼ teaspoon freshly ground black pepper plus additional to taste, as needed • salt to taste
Pour chicken broth into a medium-sized saucepan and place over medium-low heat. In a large skillet, melt 3 Tbsp of butter over medium heat. Once melted, add onion and cook.
Add rice and use a spatula to turn until all of the rice is coated with butter. Cook another minute or two. Drizzle wine into pan and cook, stirring, until all wine is evaporated.
Add about ⅓-½ cup of warm chicken broth, stir often. Once the broth has been cooked out, repeat with additional wine and repeat until you have added all of the broth or rice is al-dente.