Pour your stock into a large saucepan and set it over low heat. Make sure it is kept warm, but don't boil it (a low simmer is more than enough). Cover the pan with a lid to prevent the stock from evaporating.

Heat a large pan over medium heat with oil (like sunflower or vegetable oil).

Add finely chopped onions or shallots and sautee for 4-5 minutes until just soft. Do not let them brown.

Turn the heat up, tip in the rice and stir to coat the rice in oil and onions. Keep stirring for 2-3 minutes (again don't let the rice brown

Turn up the heat, add the rice and stir, coating the rice in the softened onions. Cook out for a few minutes until the rice starts turning slightly translucent.

Add the white wine and reduce by about 75% on relatively high heat.

Reduce the heat slightly (medium-high). One ladle at a time, start adding the stock and stir continuously until all the stock is absorbed. Add another ladle of stock and keep on cooking until you have no stock left or until your rice is cooked al dente. It will take 20-15 minutes.