For the walnuts:

1. pan fry the walnuts for a few minutes until they browned and chop roughly

For the sauce:

1. melt the sweet gorgonzola with the hot milk, filter and keep warm. Rinse the
2. moulds left, dehydrate and dry them. Melt the spicy gorgonzola with the hot milk, whisk to obtain
3. a cream and keep warm.

For the risotto:

1. heat the 60 gr of butter, add the chopped onion and bring to cooking for a few
2. minutes, at that point add the rice. Toast it, douse with the wine, remove the onion and continue
3. to cook with the broth, adjusting with the salt.
4. When the rice is almost ready, cream it with the mascarpone and the 100 gr of butter left.
5. Prepare the dish of risotto, adding the two gorgonzola sauces, the walnuts and the dried moulds.