Heat olive oil and 1 tablespoon butter in a heavy bottom sauté pan over medium heat.

Add onion and cook until softened and opaque, stirring occasionally, about 5 minutes. Add garlic, salt and pepper, stir and cook about 1 more minute.

Add rice and stir to combine. Continue stirring and cooking until the rice is just toasted and the edges are translucent.

Add wine and stir to combine. Cook until the rice absorbs the wine, stirring constantly.

Add warm broth, a ladle at a time, stirring after each added ladle and constantly stirring while cooking. Wait to add each ladle of broth until the rice has almost soaked up the last addition.

Taste test the rice after you have added about 3 cups of broth to see if it is done. It should be al dente but a bit chewy and not completely mushy.

The risotto is ready when it has a thick and creamy consistency.

Add one more ladle of broth, remaining 2 tablespoons butter, gorgonzola cheese, and strawberries. Stir to combine and keep stirring until butter and cheese has melted.