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In a medium pot over medium-high heat, heat broth until steaming. Reduce heat to low, cover, and keep warm.
Meanwhile, in a large skillet over medium heat, melt 4 tablespoons butter. Add onion and ½ teaspoon salt and cook, stirring occasionally, until softened, translucent, and sweet to the taste, 8 to 10 minutes. Add rice and cook, stirring occasionally, until translucent around the edges, 1 to 2 minutes more.
Add wine and cook, stirring, until liquid is absorbed, 3 to 4 minutes. Add 3 cups warm broth, stir to incorporate, and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until rice is just tender, 10 to 15 minutes.
Uncover and add ½ cup warm broth. Return to a simmer over medium heat and continue to cook, stirring, until broth is absorbed, 1 to 2 minutes more. Taste and, if rice is still slightly al dente, add remaining ½ cup broth and continue to simmer, stirring, until absorbed and rice is tender.
Remove from heat. Stir in Parmesan, pepper, and remaining 1 tablespoon butter until cheese and butter are melted; season with remaining 2 teaspoons salt, if needed. Serve immediately.