Parmesan Risotto

Cut the onion and fry it in a saucepan with 80 g of butter. Once it is golden brown, add the rice and fry for 40 seconds.

Add the wine and let it cook until it evaporates along with the black pepper. Once it evaporates, add the chicken broth (or vegetable broth is also very tasty) and leave it for 20 minutes (approximately) until the rice is cooked. Add the cheese (I did it with grated cheese but you can grate it yourself) and stir until it is integrated with the mixture.

Add the rest of the butter (40 g) with the fire off so that it finishes cooking with the residual heat. Wait 5 minutes and plate.