Heat the stock first*(read the directions below). Add the white onions, garlic and celery onto a separate pan and sauté at medium heat in 1 tablespoon of olive oil. When the onions start to become clear, add the rice and turn up the heat to medium-high.
Stir the rice constantly. When it looks translucent, add the white wine and green tea. As you stir, notice how the alcohol and tea evaporates and a great aroma permeates the rice.
When the white wine and green tea fully mingles into the rice, add the thyme leaves, green tea leaves and one ladle of stock to the pot. Reduce the heat to a simmer and continue adding stock until the rice has absorbed the liquid. The entire thing should take about 15 minutes. Stop when the rice is soft but with a slight bite in the center. Add salt and pepper as you wish.
This last step is to add body, texture and flavor to rice. This is when the rice becomes 'risotto'. Remove the pot from the heat and toss in your margerine, pecorino and Parmesan. Incorporate it all together gently. Put a lid on the pot and let it sit for five minutes.
Serve the risotto on warm plates and if you prefer, you can lay some nice slices of prosciutto on top along with the crumbled white cheese. Some extra thyme leaves and black pepper on top would also make a nice addition.