Heat the chicken stock in a pan and have at hand before you start the recipe. Melt the butter in a heavy saucepan until it begins to foam. Toss in the onion and stir for about 2 to 3 minutes.
Add the rice to the butter and onion and stir until the grains start to swell, then add the wine. Stir the mixture until the rice has absorbed most of the liquid. Pour in a small amount of the stock and season with the salt and pepper.
Turn the heat down to a low setting and stir until the liquid has been absorbed by the rice.
Then add a little more stock, letting the rice absorb it before you add more. Stir continuously and cook for approximately 20 to 25 minutes, until the rice look tender and creamy.
Turn off the heat and add the cheeses. Stir until the cheeses are melted. Pour the finished dish into a serving bowl and top with chopped parsley.