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Method Prep:10min › Cook:30min › Ready in:40min
In a dry frying pan over medium heat, lightly toast the walnuts, stirring occasionally. Set aside.
Place the chicken stock in a saucepan and bring it to a simmer. Turn down the heat and cover it so that it remains hot till ready to use.
Meanwhile, heat the oil and butter in a deep frying pan. Add the shallots and cook over low heat for 5 minutes. Add the rice and stir with a wooden spoon until the grains become translucent and have absorbed most of the oil and butter.
Increase the heat to medium-high. Pour in the wine and stir constantly until it is absorbed. Add hot chicken stock by the ladleful, to just cover the rice. Stir and cook until all the stock has been absorbed. Repeat this process two or three times until the stock is used up.
Stir the Gorgonzola into the risotto. Stir in 3/4 of the walnuts, reserving 1/4 to sprinkle over each plate as a garnish. Grind over some pepper and taste to check the seasoning.
If the risotto turns out too thick, add a little extra hot stock at the end of cooking.
To make this into a heartier meal, add some cubed cooked chicken breast to the risotto in with the cheese.