|Onion||1⁄2 Cup (8 tbs), chopped|
|Butter||1⁄4 Cup (4 tbs), divided|
|Rice||1 Cup (16 tbs), uncooked|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Water||3 Cup (48 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Ground white pepper||To Taste|
|Heavy cream||1⁄2 Cup (8 tbs)|
Cook onion until soft in 2 tablespoons butter in large skillet over medium heat. Add rice and stir 2 to 3 minutes.
Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed.
Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
Stir in cheese, salt, pepper, cream and remaining 2 tablespoons butter. Stir until mixture is creamy about 2 minutes. Serve immediately.