Sauté a chopped onion in butter. Once the onion is a browned color add the rice and toast it until it’s clear. Then, pour a glass of white wine in the pot and let it evaporate. Season the rice with some spicy Igor gorgonzola and keep on cooking for about 15 minutes, adding gradually the vegetable broth made with carrots, onion, celery and a bit of salt. Let the rice sit in the pot for about 4 minutes and then stir in the butter that previously must have been be kept at an enough cold temperature. Serve on a plate with a sprinkle of chopped nuts and garnish with a slice of spicy Igor gorgonzola positioning it as a flag.