Preparation

• Heat butter and finely chopped onion in a pan.
• Add rice and ½ glass of white wine.
• Add stock and simmer uncovered for 15 minutes.
• In a separate medium sized saucepan, simmer cream over medium heat.
• Add gorgonzola until a liquid emerges
• Combine mixture with cooked rice
• Add freshly chopped basil
• Serve on hot plates and garnish with whole basil leaves