In a medium saucepan, heat the grapeseed oil. Add the remaining 1/4 cup of shallots and cook over moderate heat, stirring occasionally, until translucent, about 2 minutes. Add the rice and cook, stirring, for 2 minutes. Add the vermouth and cook until almost evaporated, then stir in the wine and cook until almost evaporated, about 2 minutes. Add 1/2 cup of the hot water and cook, stirring constantly, until the liquid is absorbed, about 2 minutes. Continue stirring in hot water, 1/2 cup at a time, until it is almost absorbed before adding more. The risotto is done when the rice is just al dente, about 18 minutes total. Stir in the lemon juice, grated cheese and the remaining 2 tablespoons of butter.