Rice with Teroldego Wine

Finely chop the onion, brown it in the butter and sunflower oil, then pour the rice into the pan and toast it, stirring with a wooden spoon. Pour in the Teroldego wine, mix in and wait for it to evaporate. Add a little at a time alternatively the stock and the half bottle of Teroldego and cook, continuing to stir, for about quarter of an hour. When the rice is cooked, turn off the heat and put a knob of butter into the rice and a generous helping of grated Grana, mix well and transfer to the serving plate.