An evergreen prepared with Gorgonzola and shown by Luca Corradino, the chef of the "Hostaria i due Ladroni" in Novara.
Sauté a chopped onion in butter. Once the onion is a browned color add
the rice and toast it until it’s clear. Then, pour a glass of white wine in the
pot and let it evaporate. Season the rice with some spicy Igor gorgonzola
and keep on cooking for about 15 minutes, adding gradually the vegetable
broth made with carrots, onion, celery and a bit of salt. Let the rice sit in the
pot for about 4 minutes and then stir in the butter that previously must have
been be kept at an enough cold temperature. Serve on a plate with a sprinkle
of chopped nuts and garnish with a slice of spicy Igor gorgonzola positioning
it as a flag.