Season the steak generously with salt and pepper. Preheat a skillet over medium-high heat and cook the steak for 4-6 minutes on each side until done to preference. Rest the steak on a plate.

In a separate pot, warm the chicken or vegetable stock over medium-low heat until simmering.

Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.

Add the Arborio rice and stir to coat. Toast for 3-5 minutes until edges are slightly translucent.

Pour in the white wine, stirring until fully absorbed, about 2-3 minutes.

Gradually add 1 cup of warm stock, stirring constantly until absorbed. Repeat, adding stock cup by cup for 18-20 minutes until creamy and al dente.

Remove from heat and stir in 2 tablespoons of butter, Parmesan cheese, Gorgonzola crumbles, spinach, and sun-dried tomatoes.

Slice the rested steak against the grain and serve over the risotto, drizzling with balsamic glaze if desired.