Finely chop the Thyme and combine a small pinch with half of a Tbs of Honey, Set aside. Combine 1 Tbs Honey, Sogno Toscano Gorgonzola and the rest of the thyme, mix with a woodenspoon.
Finely chop 1/2 onion and Saute it in the butter over very low heat for 3 to 5 minutes or until slightly translucent. Add the Sogno Toscano Carnaroli rice, toast and after 1 minute add the white wine. Raise the heat and let the wineevaporate.
Pour 2 ladles of lightly salted boiling vegetable broth over the rice and stir constantly, as the liquid absorbs gradually add more broth as necessary to maintain the softness of the risotto. Add the gorgonzola, stir and continue cooking for another 2 minutes. Salt totaste.