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1
In a large skillet over medium heat, add the onion, crushed red pepper, 3 tablespoons of the butter, and a sprinkle of salt and pepper.
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2
Cook and stir until the onion is translucent but not browned at the edges, about 5 minutes.
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3
Add the garlic and rice and cook for 2 more minutes, stirring as it cooks.
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4
Add the wine and the Parmesan rind and increase the heat to medium high.
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5
The wine should bubble and reduce quickly.
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6
Stir until the wine has absorbed into the rice.
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7
Then add stock 1 cup at a time, stirring often, until absorbed into the rice.
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8
Then repeat until youve added all of the stock.
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9
While the stock is slowly cooking into the rice, make a few large shreds of Parmesan with a vegetable peeler or sharp knife, and finely grate the rest.
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10
Set both aside.
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11
When all the stock is absorbed into the rice, taste the rice.
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12
If its not done to your liking, continue in the same method adding water 1 cup at a time until absorbed and the rice is cooked through.
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13
All total it should take about 20 minutes after you added the first round of stock.
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14
Taste again, and add more salt and pepper if youd like.
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15
Right before serving, stir in the last tablespoon of butter and the finely grated Parmesan.
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16
Serve topped with the larger shreds of Parmesan and the chopped parsley.
