The risotto with mustard leaves, gorgonzola, and walnuts is a unique and delicious main course. I randomly found mustard leaves on sale from a local farmer and decided to buy them and experiment with a recipe, and here it is. At first thought, I decided to prepare a risotto with these leaves, ranging in color from green to reddish-brown, harvested from spring, precisely late May until October, in autumn. From these leaves, flowers will grow, providing the seeds needed to produce the famous mustard. In the recipe, I added sweet gorgonzola, perfectly pairing with the slightly spicy flavor of this plant, and chopped walnuts for a crunchy touch.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 Person
- Cooking methods: Stove, Boiling
- Cuisine: Creative
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 2 cups vegetable broth (approximately)
- 5.3 oz mustard leaves
- 2.8 oz Carnaroli rice
- 1.4 oz gorgonzola
- 1 oz golden onion
- 0.35 oz butter
- 0.35 oz walnut kernels
- to taste Grana Padano DOP
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Basin
- Colander
- Knife
- Cutting Board
- Pot
- Chopper
- Steel Pan
- Wooden Spoon
- Mortar
- Nutcracker
- Grater
- Spoon
Steps
To prepare the risotto with mustard leaves, gorgonzola, and walnuts…
First, clean the mustard leaves by discarding the yellowed and damaged ones, cut off part of the stem, the thick and hard part, and wash them under cold running water to remove impurities and soil residues.
Then, boil the cleaned mustard leaves in a pot with boiling water and cook them for about 10 minutes, checking the cooking by piercing the ribs with a fork.
After that, drain and squeeze them very well with your hands, then blend them with an immersion blender placing them in a jug with extra virgin olive oil and a little water.
Now peel and finely chop the golden onion, then let it wither in a pan with extra virgin olive oil. Meanwhile, heat the vegetable broth in a pot.
When the onion has withered, add the rice and toast it over medium heat, being careful not to burn it, then deglaze it with dry white wine and let it evaporate.
At this point, gradually pour the hot broth, covering the surface of the rice by about 0.4 inches so it cooks evenly. Cook the risotto for about 20 minutes, stirring occasionally with the wooden spoon and adding broth when it starts to dry.
When the risotto is almost ready, add the blended mustard leaves and gorgonzola and stir for a few minutes until the cheese melts.
Remove the pan from the heat and stir in the butter, grated Grana Padano, and salt if necessary, and pepper. Mix and serve. It should be soft, “all’onda,” if necessary add a few more tablespoons of hot broth.
Garnish the risotto with chopped walnut kernels and some pieces of gorgonzola to taste. The risotto with mustard leaves, gorgonzola, and walnuts is ready to be served hot.
