INGREDIENTS:
8 ounces butter
1 pint extra virgin olive oil
4 cups minced yellow onion
6 pounds (3 boxes) Vialone Nano rice
1 quart white wine
2 gallons vegetable stock
3 cups grated Parmigiano-Reggiano
4 tablespoons kosher salt, plus more as needed
2 tablespoons chopped fines herbs
1 whole nutmeg, grated
½ teaspoon ground cloves
1 teaspoon freshly ground black pepper
2 pounds sottocenere cheese, cut into 80 ½-inch cubes
4 cups all-purpose flour, for dredging
4 cups white friulana polenta, for dredging

METHOD:
In a large saucepan melt the butter and olive oil, then sweat the onions; add the rice and stir to coat well and lightly toast. Deglaze the pan with the white wine. Add the vegetable stock one ladle at a time, stirring constantly and waiting for the liquid to absorb before adding more. When the rice is finished, pull off of the heat and stir in the parmesan and season with salt. Pour onto a sheet pan and cool to room temperature or chill in a walk-in for at least two hours.