Basic Risotto Recipe

Saute Onions and Shallots in Olive Oil until golden. Add rice and stir, to coat with oil. Add wine, 1/2 cup heated chicken stock and salt-stir well. Cook, stirring constantly, until all liquid is absorbed. Continue to add stock in 3/4 cup increments and scook 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 pepper. Serve immediately, top with additional grated cheese