Lightly fry the onion in extra-virgin olive oil until it softens, then add the Carnaroli rice and toast for a few minutes. Then add a little vegetable broth at a time for 15 minutes. In the meantime, blend the beetroot with some broth, then add it to the rice once the rice has cooked. In a separate pot, melt the gorgonzola with the cream until it all becomes creamy. Mix in the gorgonzola cream into the rice and beetroot with the heat turned off.