Dried tomato and walnut risotto

Finely chop the onion together with the sun-dried tomato and cook over medium heat with the EVOO until it is poached.

Once the onion is poached add the rice and stir 2-3 minutes, add the glass of white wine and wait for it to evaporate. Pour a few ladles of broth to cover the rice and let it evaporate and pour again until the rice is ready. The fire should be at medium (5 of 9 in vitro).

Season to taste with salt and pepper When the rice is ready, add a tablespoon of butter and the Parmesan, turn off the heat and stir. Add more grated Parmesan cheese on top.