Ingredients:

- 350 gr. of rice; 100 gr. or butter; one half minced onion; 1,5 litres of boiling meat broth; 50 gr. of grated 'Parmigiano Reggiano' (Parmesan cheese).

How to cook it:

Brown the onion in half the butter and, before it gets too 'coloured', add the rice. Toast the rice for a minute while stirring, and pour then a ladle of boiling broth. As soon as the broth has been absorbed by the mix (but ever before it has been totally absorbed) add another ladle and keep stirring. When the cooking is at end, put out the fire, add the remaining half of butter, the Parmesan and whip. You can serve the risotto dusted with some more Parmigiano Reggiano.