Mountain risotto

Here is my recipe for a crispy and tasty risotto with walnuts and speck and crispy onions.  

See Also:Guacamole Sauce

Ingredients x4 people

• Carnaroli rice 340g
• Walnut kernels 50g
• Vegetable stock 1L
• Red wine 40mL
• Speck cubes 70g
• White onion 1
• Parmesan cheese 50g
• Butter 40g
• Olive oil 15mL
• Salt and pepper to taste

Procedure:

Boil 1L of vegetable stock and in the meantime. 
Peel and chop 1 onion and cook it on a medium flame in a saucepan with a handle, together with 15 ml of evo oil and half of the butter; let it brown, turning it with a wooden spoon, remove half of it and toast it in a ventilated oven at 180°C for 15 minutes.
Add the speck and let it brown for a few minutes, add 340g of rice and toast it for a couple of minutes, turning it continuously.
 Now we can add half a glass of red wine, which must fade completely and lose the alcoholic part. 
Add 50g of walnuts.
Once the wine has evaporated, cook the rice for 17-19 minutes, adding the boiling stock, one ladle at a time throughout the cooking time, stirring with a wooden spoon so that it does not stick to the pan.
At the end of the cooking time, cream the rice with the remaining butter and 50g of Parmesan cheese, garnish with the crispy onions and serve.

See Also:All Italian Recipe Risotti