Saute onion and rice in olive oil for 1 to 2 minutes, until translucent. Add the white wine and cook for 1 to 2 minutes. Stir in 2 cups of simmering broth and salt.Cook for 5 to 6 minutes, stirring occasionally. Gradually stir in the rest of the broth until the rice is tender but firm (another 7 to 8 minutes).

Remove from heat, stir in butter, Parmigiano Reggiano and pepper. Serve immediately.

Serves 4 to 6.

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