Before starting the risotto, gather together all of the ingredients and tools needed.

Heat a heavy-bottomed pan over medium heat.

Melt a tab of butter in the pan with a small amount of oil.

Add the onions to the pan.

Toss or stir the onions so that they do not brown. The onions should just become translucent.

Add the rice to the pan.

Stir to coat the rice with the oil. If needed, add another tab of butter to generously coat the rice.

Cook the rice until it is slightly translucent.

The first addition of liquid should be dry white wine.

Stir rapidly. This will begin to cause the starch from the rice to thicken the liquid. If the liquid boils, turn down the heat of the burner.

You will know that the rice is ready for another addition of liquid when a wooden spoon can be dragged through the center of the rice without it easily coming back together.

Add your first portion of warm stock.

Stir continuously. It helps to move the pan and the spoon in different directions to maximize agitation of the rice.

If the rice is stirred efficiently, the liquid that is added to the rice will begin to appear milky.

Continue adding stock each time a spoon can be dragged through without the rice easily coming back together. Repeat adding small amounts of stock and stirring until the rice is tender enough for your preference. Typically, true risotto should be al dente. This means just tender on the outside and slightly firm in the center.

Season the risotto slightly, keeping in mind that the cheese to be added will vary in saltiness.

Add a small amount of butter.

Add some finely shredded Parmesan cheese.

Taste the risotto and adjust the seasoning to taste.