I’m not sure why everyone thinks risotto is hard to make. It just takes a little bit of time and attention!
Heat broth over medium in a saucepan just until warm. Reduce heat to low.
Sauté onions in butter for 3 minutes over medium heat in another saucepan. Stir in rice and cook 2 minutes. Add wine and stir until absorbed.
Begin adding broth in ¼-cupfuls, stirring constantly and allowing broth to be absorbed before adding more. After all the broth has been added and absorbed, remove from heat.
Finish with cheese and cream. Season with salt and pepper.