To avoid overcooking your risotto, taste it frequently, beginning about 15 minutes after you add the first ladleful of broth.

Yields 5 cups; serves 6 as a first course

2 Tbs. olive oil

1 medium yellow onion, finely chopped

3 cups lower-salt chicken broth

14-1/2 oz ( 2 cups) arborio, vialone nano,or carnaroli rice

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

1 oz. ( 2 tbs) unsalted butter , cut into 4 pieces

2 oz finely grated Grana Padano or Parmigiano- Reggiano ( 2 cups using a rasp grater)

Kosher salt and freshly ground black pepper

In a wide heavy-duty 5- to 6- quart pot, heat the olive oil  over medium low heat. Add the onion and cook, stirring occasionally , until soft and translucent, 5 to 8 minutes.

Meanwhile, in a 3 -quart saucepan, bring the broth  and 3 cups of water to a bare simmer over medium low heat.

Add the rice to the onion and stir with a wooden spatula until the grains are coated with oil, slightly translucent around the edges, and opaque in the center , 2 to 3 minutes. Add wine, raise  the heat to medium , and stir until almost evaporated , about 1 minute.

Using a large ladle, add about 3/4 cup of the broth. Stir, mixing any rice sticking to the pot’s sides back into the mixture, until most of the broth is absorbed, the rice no longer seems loose when you shake the pot, and a wide trail forms when you run the spatula across the bottom of the pot.

Continue to add the broth in 3/4-cup increments, stirring constantly and scraping around the edge of the pot, until the rice is aldente ( still a bit firm to the bite but without a hard or crunchy center) and most of the broth is absorbed, 18 to 22 minutes. ( You may or may not use all of the broth; If you run out, use hot water.)

Immediately turn off the heat. Add another 3/4 cup broth and the butter, cheese, and salt and pepper to taste, and stir quickly. Cover with a tight fitting lid and let sit for 5 minutes. Stir again and serve.

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