Basic Risotto

In a heavy, wide, 3/4 quart casserole or pot, heat the olive oil over medium heat.  Cook the onions and shallots together 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.  Pour in the wine and stir well until evaporated.  Add 1/2 cup of the hot stock and 1/2 teaspoon of 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 until the rice is creamy but al dente.  This will take 16 to 25 minutes from the time the wine was added.  Remove the casserole from the heat and beat in the butter until completely melted and then the cheese.  Adjust the seasoning with salt, if necessary, and pepper.  If serving alone, serve immediately, ladled into warm shallow bowls.  Top each serving with additional grated cheese to taste.

Use Basic Risotto To Make:  Rice Balls