In a medium heavy bottom pot, melt butter over medium heat.
Add onions and saute until tender about 5-7 minutes.
Add rice and saute 5 minutes, stirring often, using a wood spoon.
Add wine, reduce heat to medium low and stir until fully absorbed about 5 minutes.
Add 1/2 cup hot water and stir until absorbed, and continue adding the remaining water, a 1/2 cup at a time ( about 4 cups total) stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes over medium low heat.
Add the salt, white pepper, the zest of two meyer lemons and the juice of 1 1/2 meyer lemons.