1-In a separate large saucepan or pot, heat the chicken stock or vegetable stock and bring it to a simmer, then reduce the heat to keep it warm without boiling.

2-In a large pot or heavy pan over medium-low heat, add 2 tablespoons of the butter and the olive oil. Add the onions and 1/2 teaspoon salt, then sauté, stirring frequently, until the onions are soft and translucent but not browned, about 6 to 7 minutes. Add the garlic and cook for another 30 seconds.

3-Add the rice, increase the heat to medium, and stir constantly for about 3 minutes until the rice is toasted and starts to look translucent.

4-Add the white wine to deglaze the pan and cook, stirring, until most of the liquid has evaporated, about 2 minutes.

5-Add the hot stock one ladle at a time, stirring continuously and waiting for each addition to be absorbed before adding the next. Continue this process for 20 to 25 minutes until the rice reaches the desired doneness.

6-Once the rice is tender but still firm to the bite (al dente), stir in the remaining 2 tablespoons of butter and the grated parmesan cheese. Adjust the seasoning with salt and freshly cracked black pepper. Garnish with extra parmesan and parsley before serving.