Cook onions and diced chicken in oil until done. Remove Chicken from pan and set aside.
Heat oil and butter in a large heavy saucepan. Add shallots and saute over medium heat until shallots are tender about 2 minutes.
Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.
Add wine and stir over medium-high heat until all wine is absorbed.
Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed.
Continue to add hot broth, one cup at a time, stirring until liquid is absorbed, before adding more broth; Use enough broth to cook the rice until it is just al dente.
Remove from heat and stir in Parmigiano-Reggiano and diced chicken. Serves: 4-6