Heat broth in a saucepan and keep it warm
Finely chop onion or shallot
Heat olive oil or butter in a wide pan over medium heat
Add onion or shallot and cook until soft
Add Arborio or other risotto rice and stir to coat
Cook rice for 1 to 2 minutes until lightly toasted
Add white wine if using and stir until absorbed
Add warm broth one ladle at a time
Stir often and let each addition absorb before adding more
Continue until rice is creamy and tender with a slight bite
Stir in butter and grated Parmesan
Season with salt and black pepper
Serve immediately