Heat 2 tablespoons of olive oil in a medium-sized skillet over medium-high heat. Saute the sliced onions until they are browned and caramelized, about 10-15 minutes. Set aside.

In a medium-sized saucepan and over medium-high heat, bring the chicken broth to a simmer. Bring heat to low and keep warm.

Heat 2-3 tablespoons of olive oil in a heavy-bottomed large saucepan over medium-high heat. Saute the shallot until softened and translucent. Add a pinch of salt and a few grinds of freshly ground pepper. Add the rice and stir until rice is coated with oil and turns translucent, about 2-3 minutes.

Add the white wine and stir until all the liquid has been absorbed. Lower heat to medium to medium-low to keep the rice at a low simmer, never to a boil.

Add about a ladleful or 1/2 cup of the chicken broth. Stir until liquid is mostly absorbed. Repeat until the rice is al dente (firm, but not crunchy) and has reached a creamy (not sticky or gluey) consistency, about 35-40 minutes. Don't fret if you have leftover broth.

Take the rice off the heat. Stir in the caramelized onions, chopped turkey, butter, and Parmesan cheese. Serve right away.