In a heavy medium saucepan, heat oil over medium heat. Sauté onion until soft, 2 to 3 minutes. Add rice; stir until well coated with oil. Add 1/4 cup wine or broth; simmer until liquid evaporates. Stir in 1-3/4 cups broth and bring to a simmer. Reduce heat; cover and cook for 18 to 20 minutes, until most of broth is absorbed. Remove pan from heat; stir in dried fruit, cheeses and pepper to taste. Let stand partially covered for 5 minutes. Serve hot.