Gorgonzola, Walnut and Rocket Leaf Risotto

I went out to dinner when I was away in Italy and had this at our local favourite restaurant Callagranagh in the Niccone Valley in Umbria. The chef, Albi always adds some dishes to the menu that inspire.

Aldi had some red radicchio in his risotto. I added a handful of rocket to mine. If you feel inclined it also works well with roasted cubed butternut squash or some pear.


  • 200 gms Carnaroli/ risotto rice
  • 200 gms Gorgonzola cheese cut into cubes
  • 2 tablespoons of Mascarpone Cheese
  • 250 g Walnut halves toasted
  • 120 g Bag Rocket Salad leaves
  • Fresh or dried Marjoram to taste (I had to use dried Oregano as had nothing else in the house)
  • 240 ml Cold White Wine
  • 1 litre Vegetable Stock (you might not use it all)
  • Maldon Salt Flakes


  1. Add the rice to a largish saucepan and toast for one minute.
  2. Add the wine and stir until the wine evaporates (around 1 minute).
  3. Add a ladle of vegetable stock and stir…keep adding a ladle of stock each and every time the rice soaks it all up!
  4. Keep stiring continuously for around 15 mins or until the rice is al dente. Don’t let the rice become too dry.
  5. Stir in 1 tbs of the mascarpone and a pinch of maldon salt flakes to taste.
  6. If adding Rocket add 1 handful now  let it while for a few seconds and then plate up the risotto. 
  7. Finish by adding the remaining rocket leave to the top with the gorgonzola cheese, walnuts halves (toasted) and a teaspoon-sized dollop of mascarpone to your liking.

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