In a large saucepot, heat stock and keep at a steady simmer.
Meanwhile, heat a saucepan over medium heat. Add the soffritto and cook until hot, about 3-4 minutes.
Add the rice to the saucepan and stir to coat each grain. Once the rice is opaque, about 4 minutes, add the wine and cook until the liquid has been absorbed, about 3 minutes.
Add ½ cup of the simmering broth to the saucepan. Stir until almost completely absorbed. Continue to cook the rice by adding the broth one ladle at a time. Stir continuously and allow the broth to be absorbed before adding the next.
Continue this process until the rice becomes al dente, or tender and creamy with a firm bite, about 22 minutes total.
Remove from heat, stir in the grated cheese and serve. Top with more cheese, if desired.