Gorgonzola risotto for four people

In a casserole dish (preferably non stick) melt the knob of butter in a spoon of extra virgin olive oil. Finely chop 30g of onion and sauté, add 300g of Carnaroli Grandi Riso rice and toast slightly, add ½ a cup of white wine, leave to evaporate and gradually add boiling stock (slightly salted) until the rice is cooked; add 200gr of cubed gorgonzola five minutes before the end of cooking.
Take the risotto off the flame, stir in a handful of Parmesan cheese and 30g of shelled pignolia.