4 tablespoons (1/2 stick) butter, divided
1 large onion, chopped
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
5 cups chicken (or vegetable) broth
4 oz. Cambozola cheese, rind removed, chopped
Chopped fresh parley (garnish)

Bring broth to boil in large heavy saucepan, reduce heat, cover and keep warm.

Melt 2 tablespoons butter in heavy large saucepan over medium-low heat. Add onion and cook until very tender but not brown, about 10-15 minutes. Increase heat to medium. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1/2 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20-25 minutes longer.

Stir in remaining butter, Cambozola into risotto until creamy. Season with salt and pepper Transfer to serving bowl and sprinkle with parsley for garnish.

Makes 4-6 first course servings