Bring stock to a boil. Turn to medium and leave on heat until dish is finished.
Place oil into a large, heavy-bottomed pan and heat to medium. Add onions and a pinch of salt. Sauté until soft, about 10-15 minutes.
Add 1/4 cup of hot stock to soften the onions. Let liquid evaporate.
Turn heat up to medium-high and add the rice all at once. Stir to coat the rice with oil. Toast the rice until edges of the grains are translucent, watching that the onions don't burn.
Add garlic and cook 30 seconds.
Deglaze the pan with the wine, stirring the rice until all the wine evaporates.
Add 1 cup hot stock and stir occasionally. Keep liquid at a gentle boil until it's all been absorbed. Add 1 cup hot stock and cook until absorbed. Repeat twice. Start tasting at about 15 minutes for doneness. Once the risotto is cooked to your liking, 15-20 minutes, stir in butter and cheese. Cover and let rest for 1-2 minutes.
NOTE: Just before serving, you can add a bit of hot stock to loosen the consistency, if necessary. Risotto should be creamy. You may not need all the stock.
