3  tbs extra virgin olive oil

2 lb yellow onion,thinly sliced lengthwise

Kosher salt

4 cups lower salt chicken broth

4 tbs unsalted butter

1 1/2 cups arborio rice

1/2 cup dry white wine, such as Sauvignon Blanc

1 cup finely grated aged Gouda or Parmigiano-Reggiano

Freshly ground black pepper

Heat the olive oil in a 5-quart Dutch oven or othe heavy duty pot. over medium high heat until shimmering hot. Add the onion and reduce the heat to medium. Cook without stirring until the bottom of the pot begins to brown, 5 to 7 minutes. Sprinkle with 1/2 tsp salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are well browned, 20 to 30 minutes.

Meanwhile, in 3 quart saucepan,combine the broth with two cups water and set over medium heat until steaming hot.

Transfer the onions to a small bowl,cover, and keep warm. Add about 1/2 cup of the broth mixture to the pot. Scrape the bottom of the pot with the wooden spatula until any stuck-on bits are released. Pour  the liquid back into the broth mixture. Wipe out the pot.

Melt 2 tbs of the butter in the pot over medium heat. Add the rice and cook, stirring gently, until glossy and transculent around the edges, about 1 minute. Add the wine and cook,stirring,until absorbed,about 1 minute. Ladle enough broth over rice to just cover (about 1/2 cup) and simmer,stirring often,until most of the broth has been absorbed.(test by running a spoon through the rice; no broth should pool on the bottom pot).Continue to add the broth in this manner,stirring often,until the rice is tender but still has a bit of resistance when you bite into it,20 to 30 minutes. (You may not need all of th broth.)

Stir in the remaining 2 tbs butter, the cheese, and all but 1/3 cup of the onions. Season with salt and pepper to taste and serve immediately,topped with the remaining onions.

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