With a vegetable peeler remove the rind from two of the oranges, being careful not to include the white part— it is very bitter. Cut the rind crosswise into thin strips. (There should be about 1/2 cup lightly packed.) Juice the oranges and reserve the juice. (There should be about 1 cup.) In a heavy, wide 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the onion and shallot and cook them 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. Add the wine and orange rind. Stir well until the wine is absorbed. Add ½ cup of the hot stock and ½ teaspoon 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. When all the stock has all been added, begin adding the orange juice in the same manner. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock and juice until the rice mixture is creamy but al dente. This will take 16 to 20 minutes from the time the wine was added.

Remove from the heat. Beat in the butter first until completely melted, and then the cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls