Wash hands. 1] Place chicken broth in a sauce pot. Bring to a boil. Keep warm. 2] Add olive oil to heated rondeau. Add onions and garlic. Cook until onions are translucent and tender. Add the risotto, wine, and enough broth to cover the rice. Bring to a boil. 3] Simmer over low heat. Stir frequently, adding broth a little at a time, until the both has been absorbed by the rice and rice is tender but still firm to the bite. Add cheese. Mix together with a rubber spatula. Season to taste with salt and pepper. 4] Spread out in a 2" full stainless-steel hotel pan. Once cooled, cover, label, date, and refrigerate for future service. CCP: Refrigerate at 41ºF, or below.