Risotto

Step 1: In a heavy wide 3 or 4-quart saucepan heat the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Step 2: Pour in the wine and stir well until evaporated. Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed. Continue to add hot stock in small batches- just enough to completely moisten the rice, and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock until the rice mixture is creamy but al dente. This will take from 16 to 20 minutes from the time the wine was added.

Step 3: Remove the saucepan from the heat. Mix in the butter until completely melted, then half of the grated cheese. Add in more the salt if necessary, and season with pepper. Top each serving with some of the remaining grated cheese; serve immediately.