6½ cups low-sodium vegetable or chicken broth
2 Tbsp. olive oil
1 large yellow onion, diced
2 cups Arborio rice
½ cup dry white wine
½ cup packed shredded Parmesan
1 tsp. kosher salt
1/8 to ¼ tsp. freshly ground black or white pepper 2 Tbsp. chopped fresh parsley
• Bring the broth to a boil in a large saucepot over medium-high heat. Cover, and reduce the heat to low.
• Heat the olive oil in a wide, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the rice and cook, stirring constantly, 3 minutes. Add the wine to deglaze the pan, scraping up any browned bits. Cook until the wine is absorbed, about 1 minute.
• Reduce the heat to medium. Add the broth to the rice mixture 1 ladleful at a time, stirring constantly until the broth is absorbed before adding more. Cook until all the stock has been absorbed and the rice is tender but firm to the bite, about 25 minutes.
• Stir in the Parmesan, salt and pepper. Taste and adjust the seasonings. Garnish with the parsley. Serve hot.