Risotto with Gorgonzola and Walnuts
Peel garlic and onion, chop finely. Heat 2 tablespoons of olive oil in a saucepan, saute onion and garlic briefly. Add rice and cook until rice is translucent. Add wine and 200 ml (approximately 3/4 cup) of broth.
Cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, for about 30 minutes and cooking liquid is almost all absorbed.
Toast walnuts in a dry pan, set some aside for garnishing and chop the rest coarsely.
Cut Gorgonzola into small pieces.
Rinse and spin dry arugula and purslane. Combine lemon juice and olive oil, season with sugar, salt and pepper.
Add butter, gorgonzola and chopped walnuts into risotto and mix well. Season with salt and pepper. Arrange risotto in plates, garnish with walnut halves and with some lettuce leaves, if desired. Toss greens with marinade and serve alongside risotto.