Risotto alla Parmigiana

3 tablespoons unsalted butter, divided1 medium onion, finely chopped1 1/2 cups arborio rice 1/2 cup white wine5-6 cups chicken or vegetable stock, warmed to simmering point 1/2 cup parmesan, freshly gratedMelt 2 tablespoons butter in medium saucepan over medium heat. Add onion and cook until it is tender and has lost some color. Add rice and cook, stirring constantly, until well coated, 1 to 2 minutes.Add wine and stir until alcohol is evaporated (you won't smell it anymore). Add enough hot stock just to cover the rice. Bring to a simmer as quickly as possible, reduce heat to medium-low, stirring continually. As the liquid is absorbed, add enough to cover rice again, cooking and stirring to creamy consistency. Make sure rice simmers constantly. Add stock and cook until rice is al dente.Remove from heat and add remaining butter and cheese. Serves four to six.Chef's note: This is a basic Italian rice dish. You can add 1 cup vegetables, such as mushrooms, with the onions and cook until tender, or cook 1 cup of your favorite chopped vegetable separately and fold in a few minutes before the rice is done. Or, several minutes before rice is done fold in three cooked, jumbo shrimp or three cooked, medium scallops per person.Chef Massimo Salatino, Francesca Restaurants