Fry the onion in the butter in a saucepan until soft. Add the rice and toast slightly stirring all the time for about 2 minutes, then splash with a glass of white wine. Let the wine dry out and continue cooking, adding the warm stock gradually. Keep stirring and, in the meantime, toss the shrimps in a little oil in a frying pan and douse with a dash of white wine add most of the dolce and piccante gorgonzola and amalgamate over low heat until creamy. Add this mixture and the remaining gorgonzola to the risotto, cover and leave for 1 minute. Mix gently and serve on warm plates.