Heat olive oil over medium heat. Add onion and cook for 15 to 20 minutes until onion is soft and caramelized. Add rice and stir to combine. Let cook for another minute. Add white wine and let reduce almost all of the way. Reduce heat to medium low. Begin adding chicken broth a cup at a time. Add more broth as each cup is absorbed. Continue until rice is al dente (you might not use all 7 cups). Season with salt, pepper, and any herbs.