In a saucepan, sauté onion, butter, and olive oil for a few minutes. Do this until the onions become soft and a bit golden.
Add the rice and mix well. Make sure to coat all the rice grains with the butter and oil. So toast the rice with the mixture for a couple of minutes or so. This technique is called tostatura in Italian.
Then, slowly add the wine into the mix. Let this simmer over medium low heat until the wine is absorbed by the rice. The wine will add a deliciously decadent flavor to your rice. This is what makes risotto dishes quite flavorful.
Here, it gets a bit tricky. Once the wine is almost all gone, slowly add a small amount of the broth. Stir until the broth is absorbed by the rice.
Once the liquid looks like most of it has been absorbed, add a bit more of the broth again. Do this several times, and in small amounts, until the rice is cooked and the surrounding mixture looks creamy.
Remove from heat and add cubes of butter and some grated Parmesan cheese. Let that settle for a few minutes before stirring it. And if you prefer, you can also add salt and pepper, to taste.
Serve on a warm flat plate and garnish with a few dashes more of Parmesan cheese.
Use a rice cooker with a risotto option for faster turnaround.