In a deep frying pan put the onions together with the olive oil to polish for 1-2 minutes on medium to high heat.
Add the rice, stir to oil and quench with the wine. Once the wine is absorbed, slowly add the broth and as soon as the first part is absorbed, add the rest of the broth.
Then add the chopped leaves and the spices. Let it simmer, remove from the heat, add the olive oil, mix well and serve, tasting the salt and pepper.
Tip: Add a few drops of lemon or lime juice.