Peaches risotto

Ingredients for 4 serves:
Vegetal stock
2 tblspoons E.V.O oil
A onion
280 gr Vialone Nano rice “Domenico Fraccaroli”
A glass of Prosecco
200 gr white peaches
140 gr Gorgonzola dolce cheese

Slice thinly one peach and whip the rest without peeling them. Put the slices to dry in the hoven. Heat the stock and, in a separate pan, heat the olive oil.
Chop the onion finely and fry it in the oil very slowly for about 2-3 mins until it gets slightly translucent.
Add a little bit of stock if necessary and stir.
Add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add the wine and stir until it evaporates. Add the whipped peaches and another ladle of stock to the rice and stir until the liquid is fully absorbed. When it appears almost dry, add another ladle of stock and repeat the process. As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
Add a good pinch of salt.
When the rice is soft but still firm to the bite, remove the pan from the heat and add the Gorgonzola cheese.
Garnish with the dried peach slices and serve the dish.
… Buon Appetito!