Preheat the oven to 350 degrees F. Melt 2 tablespoons of butter on the stovetop in an oven-safe deep skillet with a lid.
Once the butter is melted, add the onions, salt, and pepper. Sauté until translucent. Next, add the minced garlic and sauté, stirring quickly until fragrant. Stir often so that the garlic does not burn.
Add 1 cup of arborio rice and stir until the rice absorbs the liquid. Add 4 cups of the warmed stock and cover the pan.
Place in the oven for 45 minutes. Remove from the oven, and use a fork to fluff the risotto. Add the remaining 2 tablespoons of butter and gorgonzola cheese. Stir vigorously for 1 minute, or until the rice is creamy, and serve!