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Combine the water and 3 tsp chicken oxo in a saucepan on the stove and set it to simmer.
Heat the olive oil in a dutch oven until hot and then saute the onion until tender.
Stir in the rice for 4 minutes.
Add the wine and a ladle of the chicken oxo water and stir until absorbed. Add the liquid, stirring until absorbed between each addition until the rice is creamy but still al dente.
Stir in the butter and the parmesan. Check the seasoning.