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Set serving plates in a very low over or other warm location to keep warm until serving time.
In a 3- or 5-quart saucier or medium Dutch oven, heat olive oil over medium heat until shimmering.
Add onion, season lightly with salt, and cook, stirring frequently, until onion is translucent and soft but not browned, about 5 minutes.
Increase heat to medium-high, add rice, and continue to cook, stirring constantly, until rice is evenly coated in oil and toasted but not browned, 2 to 3 minutes.
Add white wine and cook until wine is almost completely evaporated, about 30 seconds.
Add ½ cup of stock and season lightly with salt. Cook, stirring constantly with a rubber spatula or wooden spoon, until liquid is mostly absorbed, 1 to 2 minutes.
Continue to cook, adding stock in ½-cup increments while stirring constantly, until rice is almost fully softened but still retains a noticeable al dente bite in the center, 15 to 20 minutes.
Remove from heat.
Add cheese and butter and stir or toss vigorously until cheese and butter are fully melted and emulsified and a creamy, satiny glaze coats each grain of rice.
Spoon risotto onto warmed plates, shaking gently to spread risotto out over each plate in an even layer. Serve right away.