Peel and finely chop the onion and garlic.

Heat a heavy-bottomed pot and sauté the onion and garlic in a mixture of butter and oil. Cook until the onions are clear and soft, but not brown.

Add the rice and let it fry until it begins to absorb the fat. Then add the white wine and let it boil away.

Add the boiling broth gradually and let it almost boil away before adding more. Stir almost continuously in the risotto along the way.

After about 20 minutes, the rice is tender. They should not be soft like rice pudding, but still have a slight bite. The risotto should also not be dry, rather a bit creamy.

Remove the pot from the heat and stir in the parmesan and extra butter. Season with salt, pepper, and white wine vinegar and serve immediately.