Risotto alla Parmigiana

Sauté the onions with 2 tablespoons butter Add the rice and sauté it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking. Stir in a third of a cup of dry white or red wine that you have previously warmed (if it is cold you will shock the rice, which will flake on the outside and stay hard at the core). Once the wine has evaporated completely, add a ladle of simmering broth; stir in the next before all the liquid is absorbed, because if the grains get too dry they will flake.