Add the remaining stock in 2 additions stirring constantly. Add the wine in the same manner. Cook the risotto stirring constantly until the rice is al dente and the most of the liquid is absorbed. The texture should be very creamy. Add the grated Parmesan and the butter and season to taste with salt and pepper.
Garnishes Garnish the risotto with blanched and chilled vegetables if desired.
Stir in at end of cooking and allow to heat through.