The slightly bitter, earthy flavor of walnuts coupled with the sharp, assertive Gorgonzola cheese is a match made in heaven – especially when it comes to risotto. The simple recipe also calls for a helping of mascarpone, which ups the creaminess factor.
Gorgonzola and Walnut Risotto
Serves 4
Skill Level Easy
Time 25 minutes
Vegetarian and Gluten-Free
Ingredients:
2 cups carnaroli rice
4 oz. mascarpone
3 oz. gorgonzola piccante
1 cup walnut halves, chopped
fresh marjoram, to taste
1 cup dry white wine, cold
vegetable broth
salt
Method:
Add the rice to a saucepan and toast for 1 minute. Add the wine and stir until the wine evaporates (around 1 minute).
Add 1⁄2 cup vegetable broth. As the broth evaporates, add additional broth, 1⁄2 cup at a time. Stir continuously for around 15 minutes or until al dente.
Cut the gorgonzola into 1⁄4” cubes.
Add the mascarpone to the risotto. Stir and salt to taste.
Plate the risotto and garnish with gorgonzola, walnuts, marjoram, and teaspoon-sized dollops of mascarpone to your liking.
Recipe Davide Brovelli
Photography Riccardo Lettieri
Styling Fabio Finazzi