Heat the chicken stock in a soup pot and maintain it simmer.
Heat the olive oil and butter in a 4-quart,heavy-bottomed soup pot over a medium flame. Add onions and cook until soft but not browned, about 3 minutes. Add the rice, stirring to coat each grain well with the butter and oil.
Heat the rice until it turns translucent with a white dot in the center, about 3 minutes. Add the wine and cook until it is completely absorbed. Add the simmering stock a ladle at a time while stirring the rice. Wait until the stock absorbs completely until adding the next ladle of stock.
Once the rice is tender (after about 20minutes), stir in the butter and Romano cheese. Season to taste. Serve with a dusting of Romano and parsley.