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Risotto with Gorgonzola (Risotto alla Gorgonzola)

6 - 8 cups (1.5 - 2 L) chicken or vegetable stock
1/4 cup (60 ml) extra-virgin olive oil
1 large onion, finely chopped
2 cups (500 ml) short-grain Italian rice such as Arborio
or Carnaroli
1 cup (250 ml) dry white wine
8 oz (225 g) good quality Gorgonzola, preferably Gorgonzola
dolce, or other good quality blue cheese, cut into small pieces
1/2 cup (125 ml) freshly grated Parmesan cheese

Bring the stock to a simmer over moderate heat and keep it
hot while the risotto cooks. Heat the olive oil in a large skillet
over moderate heat and saute the onion until tender but not
brown, about 5 minutes. Add the rice and cook, stirring
frequently, for 5 minutes. Add the wine and cook, stirring
frequently, until most of it is absorbed. Add about 2 cups of
the stock and cook, stirring frequently, until most of it is
absorbed. Repeat, adding about 1 cup (250 ml) of stock at a
time, until the rice is tender and creamy, about 20 minutes
total. Remove from the heat and stir in the Gorgonzola
(reserving a little for garnish) and half the Parmesan. Garnish
with the reserved Gorgonzola and serve with the remaining
Parmesan for diners to add at the table. Serves 6 to 8.