-
1
Place the olive oil in a heavy, deep saute or saucepan, and stir in the onions to coat them. Place over medium heat and season with the salt.
-
2
Saute the onions for a minute or so, stirring constantly, until they have wilted and are beginning to turn translucent around the edges. Increase the heat and add the rice all at once, stirring it well with the onions to coat the grains with the olive oil.
-
3
Keep stirring the rice over medium-high heat, moving it around the pan, for about 2 minutes. The rice should be toasted, but not browned.
-
4
Add the wine to the pan, stirring until the wine has completely evaporated.
-
5
Ladle in about 1 cup of the hot stock, stirring it into the rice. Lower the heat to medium and cook, stirring, until the liquid has almost completely absorbed. Add more stock, about a half a cup at a time, cooking and stirring the rice constantly as it cooks and develops a creamy texture.
-
6
When about 3 cups of stock have been added and absorbed, taste the risotto and see if it is done. It should be tender and creamy on the outside, but al dente at the core. Add the last of the stock if needed, and season with more salt to taste.
-
7
When the risotto is cooked, remove the pan from the heat and immediately stir in the butter a piece at a time, followed by the cheese and freshly ground pepper. Serve immediately in warmed bowls, passing more cheese.
