1. In a saucepan, heat the broth over low heat. In a separate large skillet, melt the butter over medium heat.

2. Add onion to the skillet and cook until translucent. Stir in the rice and cook for a few minutes until lightly toasted.

3. Pour in the white wine and let it cook until fully absorbed. Begin adding the warm broth a ladle at a time, stirring frequently.

4. Continue this process until the rice is al dente and the mixture is creamy. Stir in the Parmesan cheese and season with salt and pepper.

5. Serve the risotto hot with an additional sprinkle of Parmesan cheese on top. Enjoy!