Creamy Risotto with Fontina and Gorgonzola Cheese

1 1/2 Cups Long Grain Rice
5 Ounces Fontina Cheese
5 Ounces Crumbled Gorgonzola Cheese
(I always add more cheese... but.. that's just me!)
2 Cups of Milk
6 Tablespoons of Butter
3 Tablespoons of All Purpose Flour
3/4 Cup Light Cream
Salt and Pepper to taste

Boil the rice in salted water and drain when just tender

Remove the rind, if there is one, from the Fontina, cut into cubes, and place in a bowl. Put the milk in a small pan over low heat.

Soften 2/3 of the butter in a pan, add the flour, stirring well, the gradually add the hot milk, stirring continuously.

Add the Gorgonzola gradually, keep stirring, season with salt and pepper as desired. Remove from the heat and stir in the cream.

Add the drained rice to the bowl with the cubed Fontina and mix with the remaining butter.

Make a layer of rice in a buttered overnproof dish, cover with 1/3 of the Gorgonzola sauce, add another layer of rice followed by half of the remaining Gorgonzola sauce and repeat for a third time.

Place the dish in pre heated oven (350 degrees) and bake for 10 minutes... serve immediately. For best results the rice needs to be very hot but the sauce on top should not be brown.