Combine the water and chicken stock together and bring to boil, reduce heat to simmer. Heat the butter in a large heavy saucepan over medium heat. Sweat the onions till sweet. Stir in the rice and let sweat for 2 minutes. Add the wine and continue cooking over low heat. When most of the wine is absorbed, add 1/2 cup of the stock at a time. Cook the rice at a brisk simmer, stirring steadily. When most of the liquid is absorbed, add another 1/2 cup at a time until the 6 cups are used. After removing the pan from the heat finish the risotto with 2 tablespoons butter and the cheese. Salt to taste.
