Prepare all risotto ingredients in advance, chopping mincing and measuring.
Warm the vegetable stock in a saucepan over low heat to the point that it is barely steaming.
Using a large high sided sauté pan (we like a 12” pan), melt the butter and sauté onions over medium-high heat until onions are translucent and begin to break down. Add garlic and other spices of your choice and cook until fragrant.
Add the wheat berries to the sauté mixture and stir until every wheat berry is coated with butter (if you are a little short on butter, add more until you have finished coating all wheat berries, don’t skimp on the butter). Continue to cook and stir until edges of the wheat berries are translucent and the center is still opaque. You should be able to smell the aroma of toasted wheat berries.
Add ½ cup of white wine, stirring and simmering until the wine has completely reduced and the pan is nearly dry.
Begin adding the barely steaming vegetable broth one ladle-full at a time. When liquid is almost completely absorbed, add another ladle until you have just enough broth to cook the wheat and no more.
After 20 minutes or so start tasting the wheat berries. The risotto is ready when the wheat berries are still a little chewy and almost creamy.
Finally, add more ladle of broth, two tablespoons of butter and the cheese.
Stir together and serve immediately. If the risotto stands too long, some starches may set.