Instructions

1. Heat the broth.
   
2. Dice the onion.
   
3. Heat a bit of oil and butter in a large skillet over low heat. Sauté the onion until it begins to turn transparent.
   
4. Dice the zucchini and add them to the skillet with the onion. Cook for a few minutes, stirring occasionally. If needed, add a spoonful of broth to prevent the onion from burning.
   
5. In a separate skillet, toast the rice until the grains become almost transparent.
   
6. Transfer the rice to the skillet with the zucchini and onion, add two ladles of broth, and cook over medium heat, stirring occasionally and adding more broth as needed to keep the rice from drying out.
   
7. When the rice is ready, turn off the heat, add the Gorgonzola, and stir well until the cheese melts into the risotto.