d onion and garlic. Sauté until translucent, about 5 minutes. Add the rice and coat well with the oil. Lightly toast the rice, about 2 minutes. Stir in wine, and cook until it is almost evaporated. Ladle about 1 cup of warm stock into the rice and stir. Once it is mostly absorbed add in more stock (1 ladle full each time). Continue this process until the rice is cooked through and nice and creamy. You might have a little stock left over, but not much.