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In a saucepan, toast the rice, add a pinch of salt and douse with white wine. Let the wine evaporate and pour in the chicken stock. Continue cooking.
After about 10 minutes, add 4 cabbage leaves previously cut into strips and stew.
When rice is cooked, remove from heat and cream with butter, Parmigiano and some of the gorgonzola; incorporate 6 walnuts, finish with oil and adjust salt and pepper.
Separately, blanch the remaining 4 cabbage leaves, cool them in ice water and dry them with paper towels. Place them on a baking sheet with parchment paper, sprinkle with powdered sugar and dry in a 90° oven for 30 minutes.
In the center of a flat plate place a leaf of dried savoy cabbage, lay the rice on top and decorate with gorgonzola cheese cut into thin strips, half a walnut kernel and a tuft of chervil.