Ingredients
- 350 g Carnaroli rice
- 80 g mascarpone
- 80 g spicy gorgonzola
- walnut kernels
- marjoram
- dry white wine
- vegetable broth
- salt
For the recipe of gorgonzola risotto with walnuts, toast the rice dry in a saucepan for 1 minute, then wet it with 1 glass of very cold white wine; let it simmer for 1 minute, then add a couple of ladles of vegetable broth and bring the rice to cook in 13-14 minutes, wetting it from time to time with 1 ladle of broth.
Chop a handful of walnut kernels. Cut the gorgonzola into small pieces. Stir the risotto with the mascarpone, adjusting with salt; distribute it on the plates, complete with the pieces of gorgonzola, walnuts, marjoram and, to taste, flakes of mascarpone.
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