Heat butter in pan, add onion and garlic, cook, stirring, until onion is soft. Add rice and tumeric, stir until rice is well coated. Add wine and 1/4 cup of stock. Simmer, stirring, until liquid is absorbed. Add remaining stock in about 4 batches, stirring until liquid is absorbed before adding more stock. Total cooking time should be about 20 minutes or until rice is tender. Just before serving, stir in extra butter and cheese.