Risotto With Four Cheeses

• 1 onion
• 1/2 stock (hot)
• 1/4 dice
• 1,400 ml chicken stock
• 700 ml water
• 75 gr gorganzola cheese
• 70 gr butter
• 60 gr fontina cheese
• 55 gr butter in a soup kettle
• 24 gr pecorino cheese (grated)