Creamy Risotto with Fontina - Risotto Mantecato alla Fontina

Mince the onion and heat it with the butter until it becomes translucent. Remove it with a slotted spoon, leaving the drippings in the pan, and sauté the rice for about 5 minutes, stirring all the while. Return the minced onion to the pot, stir well, and add the warmed wine (if it's cold you'll shock the grains). Begin adding broth, a ladle at a time, stirring gently. When the rice is almost at the al dente stage stir in the cheese, and cook a minute or two more. Dot the surface with a few shavings of butter. Cover and let sit for a couple of minutes, and serve.