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.