Instructions: Melt the butter in a large saucepan over medium heat. Add the onion and saute for about 3 minutes until softened, stirring frequently. Meanwhile, bring the chicken stock to a boil, either in a separate saucepan or in the microwave.

Add the risotto rice to the saucepan with the butter and onion and stir gently until the grains start to sizzle. Add
the sparkling wine and stir, continuing to cook until most of the wine is absorbed.

Pour in a small portion of the hot chicken stock. Add a bit of salt and pepper to season. Reduce the heat to low, and continue to cook until the stock has been absorbed.

Add more of the chicken stock, a little at a time, always allowing the rice to absorb the liquid before continuing. Make sure to stir almost constantly, repeating the process
of adding a bit more chicken stock to the risotto until 20 to 25 minutes have passed and the rice is cooked and creamy. Turn off the heat and add the Fontina and Gorgonzola
cheeses to the rice mixture along with about two tablespoons of the Parmesan.

Stir gently as all the cheese melts, then check the seasoning and add more salt and pepper if desired. Pour the risotto into a serving bowl and sprinkle the remaining Parmesan cheese over the top, or serve with the freshly grated Parmesan cheese on the side.

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