Chop two sage leaves per person. Peel the onion and chop it as well.
In a medium frying pan, melt the butter (1). Sauté the sage leaves and onion in it. Then add the long grain rice and sauté briefly. Add the Marsala and the first third of the soup and cook while stirring. Only then add the second third of the soup and again take up the long grain rice while stirring frequently.
Cut the mascarpone dolcelatte or possibly gorgonzola into pieces and add to the long grain rice form with the last unit of soup. When the risotto is creamy and velvety, but the long grain rice is still al dente, stir in the cream as well as the Sbrinz or possibly Parmesan. Season with salt and enough freshly ground pepper. Leave the risotto on the stove for another two minutes with the lid closed.
In the meantime, toast the remaining sage leaves in the second unit of butter (2) until crisp. Spread the leaves evenly over the risotto with the browned butter.
(*) Dolcelatte is a special moderate Gorgonzola.
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