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Chef Marta Grassi
4 from 2 votes
Course Main, Side
Cuisine Italian
Servings 6 servings


  • 2 lt vegetable broth
  • 420 gr rice Carnaroli
  • 150 ml white wine
  • 1 onion
  • 60 gr butter to toast the rice
  • 100 gr butter to cream the rice
  • 180 gr mascarpone
  • Salt
  • 70 gr walnuts
  • 200 gr spicy gorgonzola + 80 gr milk
  • 250 gr sweet gorgonzola + 80 gr millk
  • Seeds oil


For the walnuts:

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

For the sauce:

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

For the risotto:

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