Warm chicken stock on low heat in a small saucepan.
In a bigger saucepan, melt butter on medium-low heat.
Sauté onions in butter until translucent.
Add in rice and wine, coating until all rice grains look opaque on the outside edges with a white dot in the middle.
Ladle in first scoop of broth.
Stir until broth is nearly absorbed.
Continue to ladle one scoop of broth at a time, stirring and waiting until it is absorbed before adding another.
When rice is tender (broth should be nearly gone), stir in a healthy handful of Parmesan cheese. (You can even add a pat of butter here :))
Salt and pepper to taste and enJOY!