Melt butter large saucepan saute finely chopped onion until it starts to turn golden. Add rice, mix well.
Gradually add boiling stock about 1 cup at a time, wait until liquid has been absorbed before adding next
cup. Stir at each addition. Cover pan and cook for remainder of cooking time. Rice should cook for about 20
mins from time first cup of stock is added. The rice should be very tender, liquid all absorbed, and mixture
creamy at the end of this time. Add melted butter and parmesan cheese, mix in carefully with fork. Serve
immediately, topped if desired with extra parmesan cheese.