4 to 6 cups stock (chicken, beef, or vegetable. really any liquid will work, i've blended up some salsa and added water to make a mexican style risotto)

In a large pot add 2 tablespoons butter and a bit of olive oil over medium heat. When the butter has melted add the onions. Cook for about 5 min until the onions become soft. In another pot keep the stock at a low simmer.

Slowly add the rice allowing all of it to be coated by the butter. Toast the rice for about 2-3 min until it become lightly golden.

Add some salt and pepper. Then add the wine stir allow the mixture to simmer until all the liquid has been absorbed by the rice. Add a generous pinch of herbs and mix.

Slowly add the stock about 1/2 cup or a ladle full at a time. The goal is to barely cover the rice. After adding stock mix the rice and make sure it isn't sticking to the bottom of the pot. Once all the liquid is almost gone and the bottom of the pot is dry, add another ladle full of liquid. Keep repeating until the rice has absorbed the majority of the liquid. This should happen over 20 min at which point you should taste the rice for doneness. It can take up to 30 min for the rice to cook and you may not use all of the stock.