Risotto with Asiago

1. Bring stock to a boil in a medium saucepan over medium heat; reduce heat and keep at a low simmer. 2. Meanwhile, heat oil in a large heavy saucepan over medium heat. Add shallots and cook, stirring frequently, until they are softened and translucent, about 4 minutes. Add rice; cook, stirring frequently, until it is thoroughly coated and lsightly fragrant, 3 to 4 minutes. Add wine and cook, stirring constantly, until it is completed absorbed. 3. Using ladle, add 3/4 cup hot chicken stock to rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake behind the spoon. 4. Continue adding stock 3/4 cup at a time stirring constantly after each addition until rice is mostly translucent but still opaque in the center and liquid is the consistency of heavy cream, a total of 18 to 20 minutes. The mixture will continue to thicken slightly when removed from heat. Remove from heat and add butter and cheese.