Instructions: In a heavy, non-reactive skillet, heat olive oil and saute onion and shallots until golden. Add rice and stir, to coat with oil. Add wine, stir well and add 1/2 cup hot stock and salt. Cook, stirring constantly, until all liquid has been absorbed. Continue to add hot stock in small batches (just enough to completely moisten rice) and cook until each successive batch has been absorbed, stirring constantly until rice mixture is creamy and al dente.

Remove from heat, whip in butter and half of the grated cheese. Season with salt and freshly-ground pepper. Top each serving with additional grated cheese to taste; serve immediately.

This recipe yields 4 servings.

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