7 c. chicken stock
1/4 c. butter
1/2 c. onion, finely chopped
2 c. Arborio rice
1/2 c. dry white wine
2 tbsp. butter, room temperature
5 tbsp. pesto
1/2 c. grated Parmesan cheese

Bring stock to slow simmer in medium saucepan. Melt 1/4 cup butter in another heavy medium saucepan over medium low heat. Add onion and cook until soft, stirring frequently, about 8 minutes. Add rice and stir until opaque, about 2 minutes. Add wine and simmer until absorbed. Add 2 cups simmering stock and simmer until almost completely absorbed, stirring frequently about 7 minutes. Add 2 more cups simmering stock to rice and cook until almost absorbed, stirring frequently, about 7 minutes. Add remaining stock 1/2 cup at a time and cook until rice is just tender. Mix in remaining butter and pesto sauce. Stir in Parmesan and serve.