Cook the chopped shallot in a pan with a bit of oil, without letting it brown too much. Then add the rice and stir. Pour in the glass of wine and allow it to evaporate. Cook the risotto, adding a bit more stock every now and again once the rice has absorbed the liquid. Cut the gorgonzola and amarenas into little pieces and add them half way through cooking. A few minutes before the end, add the cream and salt. Serve and decorate with a few more amarenas.
Recipe by crostilla