Risotto al prezzemolo

Risotto al prezzemolo is a traditional type of risotto that's especially popular in Lombardy. The risotto is usually made with a combination of risotto rice (preferably Arborio), onions, butter, parsley, white wine, stock, Parmigiano-Reggiano cheese, salt, and black pepper. The onions are sautéed in butter until soft, mixed with the rice, and covered with wine until it's absorbed. Stock is added to the pan gradually while the risotto is continuously stirred until creamy. The dish is seasoned with salt and pepper, removed from the heat, and then mixed with more butter, a generous amount of parsley, and grated cheese. The risotto is served immediately in warmed plates.