Heat 2 tsp (10 mL) olive oil in a heavy-bottomed, medium-size saucepan over medium heat. Add onions and sauté, stirring every few minutes until a deep golden caramel colour, about 15 min. Add the rice, stirring to coat in oil until lightly toasted, about 2 min.
Add wine and stir until almost fully absorbed. Then, add chicken broth one cup (250 mL) at a time. Stir often, letting rice almost fully absorb broth before adding another cup.
Continue cooking until rice is creamy, cooked through but still firm to the bite, about 20 min. Stir in Parmesan cheese, pepper and brie. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan, if desired.
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