In the small saucepan, bring your broth to a simmer. Then, reduce the heat to keep it warm while you work.
In the large sauté pan, add the oil and onions. Cook until the onions develop a little bit of browning, but not so far that they caramelize.
Add in the rice and stir to absorb some of the oil and onion flavor. Deglaze the pan with the wine, scraping the bottom of the pan to loosen up the fond.
Ladle in the about 1/2 cup of the warm broth, and stir until the rice absorbs the liquid. Repeat until all the broth is absorbed and the rice is cooked. This may take between 2 and 3 cups of broth depending on the heat and how liquid you want your risotto.
Once the rice is cooked, stir in the fresh, chopped rosemary and the parmesan. Allow it to cook gently for 5 minutes.
To serve, spoon the risotto onto a plate with your choice of protein (optional) and top with more fresh, chopped rosemary and parmesan.
Keyword French Onion, Rice, Risotto, Rosemary, Wine