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1
Dice the onions very finely; they should be about the same size as the grains of rice.
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2
Place in a cold, heavy-bottomed saucepan with the oil and salt.
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3
Stir to coat the onions in the oil, then place over medium heat.
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4
Saute the onions for a minute or two until limp and just going translucent around the edges.
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5
Increase the heat and dump in all the rice.
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6
Stir to coat the rice with the oil, then continue stirring over medium-high heat for about two minutes, until the rice is toasted but not browned.
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7
Add the wine and stir until completely evaporated.
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8
Add 1 cup of hot stock, and stir well.
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9
Lower heat to medium and cook until the liquid is almost fully absorbed, stirring frequently.
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10
Continue to add stock, about 1/2 cup at a time.
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11
Continue to stir the rice very frequently as it cooks.
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12
When about 3 cups of stock have been added, taste the risotto.
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13
The core of the rice grains should be al dente - not crunchy, but not mushy all the way through.
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14
If they're still a little too firm, add more stock and keep stirring.
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15
Season to taste with salt.
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16
When the rice is done, remove from the heat and stir in the butter one piece at a time (add the next piece when one is fully melted), then the cheese and pepper.
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17
Serve immediately in warm bowls, with more cheese on the side.
