Cut peppers into 3-4 mm strips removing core and seeds and all white fibres. Finely cut onion and shallot. Soften in a pan with 3 spoonfuls of olive oil and peeled garlic clove (whole). Add peppers and cook for a few minutes. Lower heat, add salt, add a few leaves of thyme and marjoram (fresh if possible) and cover until peppers are cooked in their own water (15 minutes). If peppers are too wet after cooking, cook on a high gas for a few minutes to dry them out. Turn off heat and add a pinch of powdered ginger. Bring broth to boil and add rice. In the meantime blend gorgonzola cheese with milk, a pinch of salt and a pinch of nutmeg. The cream should be slightly fluid. After 14 minutes add the rice to the pepper sauce, cover and leave on heat for a few more minutes. Remove rice from heat and cream with a knob of butter, the gorgonzola cheese cream and some grated Parmesan cheese.