Chop the walnuts, leaving some whole ones aside to decorate the dishes. Brown the rice with the butter and onion, add ½ glass white wine and let it evaporate. Add the boiling stock and cook the rice for 15 minutes. Add the walnuts, the Gorgonzola cheese, the Mascarpone cheese, the butter, the Parmesan cheese. Stir carefully to cream and serve.
Bianco Del Drago - Musella