Heat broth in a saucepan and keep it warm
Heat olive oil or butter in a wide pan over medium heat
Add chopped onion or shallot and cook until soft
Add Arborio or Carnaroli rice and stir until lightly toasted
Pour in white wine and stir until absorbed
Add warm broth one ladle at a time
Stir frequently and let each addition absorb before adding more
Continue until the rice is creamy and tender with a slight bite
Stir in butter and grated Parmesan
Season with salt and pepper
Serve immediately