1 (10 oz.) can chicken broth, undiluted
1/2 c. water
6 tbsp. butter
1/2 c. chopped onion
1 c. uncooked white rice
1/3 c. dry white wine
1/3 c. grated Parmesan cheese

In a small pan, heat chicken broth and water, cover and set aside. Heat 4 tablespoons butter in heavy 3 1/2 quart saucepan. Saute onion until tender, about 2 minutes. Add rice and cook, stirring occasionally until golden, about 5 minutes. Add heated chicken broth and wine, bring to boil. Reduce heat, cover and simmer 30 minutes or until rice has absorbed liquid. Just before serving, stir in remaining butter and cheese. Serves 6.