2 tb Olive Oil
1/2 sm Onion -- finely chopped
3/4 c  Arborio Rice
1/2 c  Dry White Wine
2 3/4 c  Chicken Stock -- (approx)
1/3 c  Crumbled Gorgonzola Cheese
Freshly Ground Black Pepper
To taste
1/2 c  Freshly Grated Parmesan
3 tb Unsalted Butter
4 tb Shelled Pistachios -- finely
Chopped

Heat oil in heavy saucepan over medium heat. Saute onion until translucent,
about 3 minutes. Add rice and stir 1 minute. Add wine and stir until liquid
has evaporated.

Meanwhile, heat chicken stock to a low simmer in a separate saucepan.
Reduce heat, cover and keep warm.

Add 1/2 cup stock to rice and simmer until liquid is absorbed, stirring
frequently. Continue adding remaining stock, 1/2 cup at a time, in the same
fashion, allowing each addition to be completely absorbed before adding
more. This should take about 30 minutes. The rice will be done when tender
but still slightly firm to the bite on the inside. Dont allow it to
overcook and keep in mind you may not need to add all of the stock and you
may find you need a bit more.

Add Gorgonzola and stir until melted. Remove from heat. Season with pepper.
Stir in Parmesan, butter and 3 Tbs of pistachios. Transfer to serving dish.
Sprinkle with remaining pistachios