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Risotto with Walnuts

Ingredients x 4
300 gr Carnaroli Rice
20 walnut kernels
1 shallot
1 l vegetable stock
4 tbsp extra vergin olive oil (or 10 gr butter)
20 gr Parmigiano cheese, grated
salt and pepper

Warm the vegetable stock. Mince finely the shallot and sauté with the oil (or butter) into a deep saucepan until it's clear but not browned. Add the rice and sauté, stirring gently with a wooden spoon. Add enough boiling stock to cover the rice and stir. When the rice has absorbed all the liquid, add a little at a time, stirring all the time. Cook the rice for about 15 minutes. Chop the walnut kernels coarsely and roast them in a small pan without any grease. When the rice is cooked, pour the kernels and the grated Parmigiano in the mixture. Mix well and sprinkle some freshly ground pepper and serve immediately!

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