In a pan, heat the oil over medium heat and fry the onion and garlic for 3 minutes. Add the rice, chicken broth and stir. Pour boiling water and season with salt. Cover the pan, lower the heat and cook for 15 minutes or until the water dries and the rice is tender. Turn off, add the cream, mix and divide the rice into three parts. In a large rectangular ovenproof dish, line with part of the rice and make a layer with half the mozzarella and provolone. Add another part of the rice and cover with the remaining mozzarella and gorgonzola. Cover with the remaining rice and finish by spreading the Catupiry® evenly. Bake in a preheated medium oven for 15 minutes or until browned. Turn off the oven, remove and serve immediately
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