Add the chicken stock to a med stock pot and keep at a simmer. Add olive oil, onion, garlic to pan, saute until translucent.

Tip: use a roomy pot so it distributes heat evenly

Add rice, lightly toast, do not brown for about 3 min. Add wine, allow to absorb. Add chicken stock, one ladle at a time— stir, repeat. One ladle full at a time until stock is absorbed and rice becomes tender in about 20 minutes.