In a pot, heat your stock on low heat until warm but not simmering. Keep there for use throughout the cooking process.

Sauté the onion with 1 tablespoon olive oil on medium heat until translucent, but not browned.

To the cooked onion add the rice and toast it for about 1 minute.

To the onion and rice mixture, add the white wine to deglaze the pan. Cook for about 2 minutes until most of the wine is absorbed.

Once the wine is mostly absorbed, start adding the stock to the rice one ladle-full at a time (about ½ cup), stirring almost constantly. Once each ladle-full is absorbed by the rice, add the next. Each will take about 4-5 minutes to fully absorb. All-in-all should take about 25-30 minutes.

Once all the stock is absorbed. Add the butter, cheese, and black pepper. Mix until combined. Serve with additional cheese and black pepper if desired.