1. Heat butter and oil in a pot over medium heat. Add garlic and cook until just golden, stirring occasionally. Add prosciutto and stir briefly.

2. Add risotto to pot, and cook about 2 minutes, stirring.

3. Add vermouth if using, or 1/4 cup of the chicken broth. Stir into the risotto until absorbed.

4. Continue adding stock 1/2 cup at a time, stirring often, until it is absorbed.

5. Once the risotto is done, remove from heat. Cut the gorgonzola into smaller pieces and add, stirring, until they are mostly melted

6. Season to taste. You may not need much salt because of the salt content of the other ingredients.