3 TBLS Butter
1 Med Onion, minced
8 C chicken stock
2 C Italian rice
1/2 C Dry white wine
1 C Parmesan cheese
Salt and pepper to taste

Heat chicken stock

In a large sauce pan over medium low heat cook onion in 2 tbls of butter until soft and clear. Increase heat and stir in rice. Stir constantly to prevent sticking. Cook until rice looks chalky and you can see a white dot in the center. Continue to stir constantly and add wine. When wine is absorbed begin adding stock 1 cup at a time. Each cup must be absorbed before the next is added. When 6 cups are incorporated continue adding stock 1/2 cup at a time and begin testing the rice. Rice should be tender, but still a little firmer than you would want to eat.

Fold in 1 tbls of butter. Then 1 cup of cheese. Let stand 2 minutes then server immediately

From the Joy of Cooking Page 260