1. Heat the oil and butter in a heavy three-quart saucepan (not
aluminum or copper which discolors rice). Add the finely chopped
shallots or onion and saute over medium heat until they turn golden.
Stir in the Arborio rice and cook for a minute or two. (until rice
2. Add in about 1 cup of hot chicken stock. Cook stirring, until
most of the stock has been absorbed by the rice. Add another ladle
of stock. Stir.
3. Continue to cook, stirring from time to time, and adding additional
stock as it is absorbed. Add the Gorgonzola Cheese, which has been
cut into small pieces, and stir until the cheese melts and becomes
creamy. Remove from hat. Do not overcook. (Italians cook rice until
it is "al dente" that is, resistant to the bite).
4. Season to taste with salt and pepper, and immediately transfer
the rice to either a warm serving dish, or individual plates, preferabley
shallow soup dishes. Sprinkle generously with the freshly ground
Parmigiano Reggiano. Serve immediately.