Peel and finely chop the onion and sauté in half the butter until translucent. Add the long grain rice and stir with a wooden spoon until translucent. Gradually add the wine, then the hot beef broth. Season with salt. When the long grain rice is cooked, stir in the remaining butter and the cheese and season with pepper.
Briefly infuse the risotto in the closed cooking pot and bring it to the table on the spot.
Our tip: Use your favorite red wine for cooking!
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