Sauté diced onion and garlic in olive oil until it's soft.

Add rice and toast a bit.

Pour in 1/3 bottle of white wine and let rice absorb.

Slowly add warm chicken stock, about a ladle at a time, and keep stirring rice until it's absorbed.

Keep this up (adding and stirring) for 15 minutes. Start tasting rice for tenderness.

Stir in butter, Parmesan cheese, and your "adds" (shrimp or whatever).

Salt and pepper to taste. Mix it in and you're ready to go!