Step 1

Warm the chicken broth in a small saucepan over medium heat until just steaming; lower the heat to keep the broth warm, but don't allow it to boil.

Step 2

Once the onions have cooked, transfer them to a bowl and cover it to keep them warm. Pour ½ cup of the broth into the hot Dutch oven and scrape up the bits from the bottom of the pan. Transfer the liquid and the brown bits back to the small saucepan with the rest of the broth.

Step 3

Melt 2 tablespoons butter in the Dutch oven over medium heat. Toss the rice around in the butter, and gently stir it, allowing it to toast and turn translucent around the edges, about one minute.

Step 4

Pour in the wine and allow it to absorb into the rice. Ladle in enough broth to just cover the rice, about ½ cup, and simmer, stirring gently, until the rice has absorbed the liquid. This should take a couple of minutes and you'll know when to add more liquid when you pull a wooden spoon across the bottom of the pan and rice separates cleanly, without any broth pooling in the bottom of the pot. Add in another ladle of broth and repeat the process until all of the broth has been added and the rice is creamy. This should take about 25 to 30 minutes. Stir in the remaining butter, cheese, thyme, and most of the onions. Season to taste with salt and pepper. Top the risotto with the remaining onions and serve hot.