In a medium saucepan, bring the stock to a simmer; cover and keep warm over low heat.

In a large saucepan, heat olive oil over medium heat. Add the onion and cook until softened and browned, about 5 minutes. Stir in the rice and toast for 2 minutes. Add the wine and simmer until almost evaporated. Pour in approxiamtely 1 cup of the hot stock. Cook, stirring constantly, until the stock has been absorbed, about 5 minutes. Repeat this process, adding 1 cup of stock at a time and stirring until the rice is tender. You may not need all the stock so test the rice between each addition. It should take approximately 25 to 35 minutes total. Stir in the blue cheese and season with salt and pepper.

While you are working on your risotto, heat a grill pan over medium-high heat. Season steak with salt and pepper. Once the grill pan is hot, add the steak and sear on all sides. Continue to cook until medium rare or medium (depending on your preference), about 7-10 minutes. Transfer to cutting board or plate, cover with foil and allow to rest.

Thinly slice steak and fan out a few slices over bowls of red wine risotto. Garnish with blue cheese and enjoy with the rest of the bottle of red wine.