To make the risotto, heat 3 tablespoons/45 g butter in a wide 4-quart/4-l pot over medium heat. Add the rice and continue stirring so that the rice toasts. It should become opalescent after a couple of minutes.
Stir in the wine and cook, stirring, until the wine has evaporated. Add ½ cup/100 ml broth and a little black pepper, and keep stirring until it has been absorbed. Lower the heat