To start, add the pine nuts to a dry skillet over medium-low heat. Toast the nuts, tossing them from time to time, until they are light golden brown on all sides. Once done, remove from the pan and set aside. You can also roast the nuts in the oven (see attached drill-down).
Note: For the liquid, use a light chicken or vegetable stock. If your stock is very strong in flavor, you can use a combination of 1/2 water and 1/2 stock so you don't over power the flavor of the rice. Always keep in mind that more or less liquid may be needed to cook this dish. It's always better to have too much than not enough.
To prepare your mise en place, place the liquid into a pot, season with salt (if needed) and bring to a boil. Once boiling, reduce the heat to low and keep hot.
In the meantime, finely dice the onions and garlic. Cut the Gorgonzola cheese into cubes and transfer the cheese to the refrigerator while you cook the dish.
Note: For this dish, it is important to use rice that is suitable for risotto (see attached drill down).
Measure out the rice, olive oil and white wine. Set aside.