In a large skillet, add the onion, crushed red pepper, 3 tablespoons of the butter, and a sprinkle of salt and pepper. Cook and stir until the onion is translucent but not browned at the edges, about 5 minutes. Add the garlic and rice and cook for 2 more minutes, stirring. Add the wine and parmesan rind and increase the heat to medium or medium high - the wine should bubble and reduce quickly. Stir until the wine has absorbed into the rice, then add stock 1 cup at a time, stirring often, until absorbed into the rice, then repeat.

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.

When all the stock is absorbed into the rice, taste the rice. Continue in the same method adding water 1 cup at a time until absorbed and the rice is cooked through, about 20 minutes after you added the first round of stock. Taste again, and add more salt and pepper if you'd like.

Right before serving, stir in the last tablespoon of butter and the finely grated parmesan.

Serve topped with extra parm and the chopped parsley.