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Into a large saucepan, heat all the chicken broth to just about boiling. Into another large sauce pan, add 2 tbsps of olive oil and 1 pat butter. Add all the onions, and let them soften. Do not let them overcook, carmelize too much or burn. cook them until they absorb all the oil, then add a little water. About 10 minutes. Cook until they absorb all the water. Add the 2 cups of rice and a little more oil like a tspn. Brown the rice. This creates a shell on the risotto, and hardens the starch. (Don't burn the rice:) ). When it is golden brown, add 1 cup of white wine to deglaze the pan. Stir frequently for about a minute. Ladel into the pan 2 spoons full of broth. At this point, you cannot leave the risotto. Keep stirring and stirring and stirring and stirring.......... When you can make a valley thru the risotto and see the bottom of the pan, you need to add a ladel or two full of broth to the mixture again. Keep doing this, stir until you see the valley, add broth. The broth must be hot, or it will cool down the risotto and you will have to bring the whole pot to temperature again, and this will cause the risotto to stick and burn. Keep to just before boiling. After you have used most of the broth, taste the risotto. It should be creamy, the rice it's self should be soft. Remove from heat source. Grate fresh parmesean cheese on top 1/4 cup or more. Add white pepper and one dash of nutmeg to bring out the flavor of the cheese. Stir in olive oil, 1 tbspn.
