Makes 6 servings

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For the ideal rice to make this risotto, click here.
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3 tablespoons extra virgin olive oil
1 cup minced onions
2 tablespoons minced shallots
2-1/2 cups Carnaroli rice
1/2 cup dry white wine
6-1/2 cups hot chicken stock
1/2 teaspoon salt, or as needed
2 teaspoons unsalted butter, cut into bits
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper

In a heavy, wide 3-to 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 the 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 20 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.

Serve immediately, ladled into warm shallow bowls. Top each serving with additional grated cheese to taste.

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