Heat the olive oil in a large saucepan over medium heat until hot. Add the onion and cook until translucent and softened, about 8 minutes. Make sure not to brown the onions. Add the rice and stir to coat each grain. Toast until they are opaque, about 4 minutes.
Add the white wine and cook until the liquid has absorbed, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice by adding the broth one ladle at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. Continue this process until the rice is tender and creamy yet still firm to the bite, or al dente, about 22 minutes total.
Remove from the heat and stir in the grated Parmigiano, butter, salt and pepper. This last touch of butter gives extra shine and creaminess to the dish.
Ladle into flat soup bowls. Spoon a small dollop of the DeLallo Pesto on top of each dish. Serve with additional Parmigiano.