10 3/4 oz. can chicken broth
1/2 c. finely chopped onion
4 tbsp. butter
1 c. uncooked rice
1/2 c. water
1/3 c. dry white wine
2 tbsp. butter
1/2 c. freshly grated Parmesan cheese

Heat chicken broth; set aside. In large saucepan, saute onion in the 4 tablespoons butter until tender but not brown. Add rice. Cook, stirring occasionally until rice is golden, about 5 minutes. Add chicken broth, water and wine, bring to a boil. Reduce heat; simmer covered, 30 minutes or until all liquid is absorbed. Just before serving, stir in the 2 tablespoons butter and the cheese.