In 12-inch skillet, heat 1/4 cup oil. Cook onion and a pinch of salt in oil 5 to 7 minutes or until onion is soft and translucent. Add rice and cook 1 minute, stirring constantly. Add wine; cook and stir until absorbed into rice. Add broth, 1 cup at a time, and stir constantly, until absorbed into rice. Add cheese; cook until melted. Add pepper and more salt to taste.