Put the finely chopped onion and the 2 tbsp of extra virgin olive oil in a pot and let it cook on a slow fire, until the onion becomes soft and transparent. Add the rice, mix well and let it cook for 1 or 2 minutes, until it becomes translucent. Now pour in the white wine and let the alcohol burn off by cooking on a high flame. Then add enough hot water/stock to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot water little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.