I know chardonnay is best but which ones are best for cooking risotto.

Any chardonnay that you like to drink would be good, there are too many that are available to list. What tastes good to me may not taste good to you. I like the barefoot brands of wine because they are inexpensive, but I don't like to drink wine, only cook with it. My only tips for making risotto is to add the wine after sauteeing the vegetables and adding the rice, let the alcohol cook off then start adding the broth and serve it right when it's done, if left too long it loses it's creamy texture.

i would say the wine relax

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Pork Tenderloin:
1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
Risotto:
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves

Tenderloin:
Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.

Risotto:
Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

A dry white wine goes well with this dish, Merry’s Pinot Noir, or Asti Spumante (which I love with everything).

**Also: Vermouth is a good cooking wine because it is more herbaceous than plain wine.

I would select a Chardonnay. Risotto is easy to make but watch it to avoid burning the bottom.

Any white wine will do actually...

The trick to a creamy risotto is adding your stock as soon as it has been absorbed. And if the risotto has no fish, 2 minutes before serving it, sprinkle some (like 2 tablespoons) parmesan cheese and give it a good stir. Sooooo creamy!

Stir, stir, stir and stir it some more...never stop stirring. As for wine..I personally don't use it when I make risotto. However a dry white wine is usually the preference. You can also use cognac or sherry ( good quality) Never ever buy a bottle of wine that says "cooking wine" or is in the grocery isle next to condiments.
Another nice addition to risotto is mushrooms.
Cantrell's or oyster mushrooms anything real flavorful.
I use chicken stock instead of water to cook it in.
Good luck...and remember to stir, stir, stir!