8 c. chicken or beef broth
6 tbsp. butter
1 lg. onion, finely chopped
3 c. rice (preferably arborio rice)
1 to 2 tbsp. tomato paste
1 c. grated Parmesan cheese
Salt to taste

Heat broth in medium saucepan. Melt 3 tablespoons butter in large saucepan. When it foams, add onion. Saute over medium heat until pale yellow. Add rice to mix well. Cook, stirring constantly. Stir in 1 or 2 ladles of broth (enough to cover rice). Continue cooking and adding broth, a little at a time, until rice is tender. Add remainder of butter and cheese. Mix to blend; salt to taste.