• 1 cup Arborio rice
• 1 roasted red or yellow bell pepper, skinned and chopped
• 1 1/2 oz Gorgonzola
• 1 scallion chopped white and green part
• 1 clove garlic, Smashed with the flat of your knife
• 2 1/2 – 3 cups beef broth
• Salt and pepper to taste
• 1/4 cup freshly grated Parmagiano-Reggiano
• 2 TB Heavy Cream
• 1 T olive oil
• 2 TB unsalted butter

1. Sweat the scallion and the garlic in the oil and 1 TB butter, over a moderate flame, for a few minutes – until wilted and transparent, but not brown.
2. Add the chopped pepper and the rice, together with a pinch of salt and a grind or two of black pepper.
3. Cook Stirring constantly over medium heat for about 4 minutes; then remove the garlic.
4. Add the first ladle of broth and cook; stirring until broth is absorbed.
5. Continue in this manner until about half the broth has been used.
6. Add the gorgonzola to the pot; continue adding broth until the rice is al dente (Still a little firm in the middle)
7. Stir in the remaining 1 TB of butter, the Parmagiano-Reggiano, and the Heavy Cream.
8. Cover and let rest for 3 minutes before serving.

Technically, when a Risotto recipe has any heavy cream added to it, it is not longer a Risotto but a Mantecato.