Risotto alla Parmigiana

Melt half the butter in a wide, heavy-bottomed pan over medium-low heat. Add the diced onion and cook slowly, stirring occasionally, until completely soft and translucent. This takes 8-10 minutes. The onion must never color — the risotto's purity depends on it.

Add the rice to the sweated onion and increase heat to medium. Stir constantly, coating every grain in butter. Toast for 2-3 minutes until the edges of the grains become translucent while the centers remain chalky white. This seals the exterior starch and creates the signature al-dente core.

Add warm stock one ladle at a time, stirring gently but constantly. Wait until each addition is nearly absorbed before adding the next. The rice should always be moist but never swimming. This process takes 16-18 minutes. Taste at 15 minutes — the rice should be tender with the faintest chalky resistance at the core.

Remove the pan from heat. Add the remaining cold butter and the grated Parmigiano. Stir vigorously for 60 seconds — this is the mantecatura, the act of beating the risotto into a creamy emulsion. The cold butter and cheese create a glossy, flowing sauce that binds everything. Season with salt. Cover and rest for 2 minutes.