Risotto with walnuts

Ingredients

• butter - 50 g
• 50 g heavy cream
• 4 sprigs of parsley
• grated parmesan cheese - 50 g grated
• 1 cup hot beef broth
• walnuts, peeled
• 100 g dry white wine
• 50 g dry white vermouth
• 50 g raw smoked ham
• 300 g of arborio rice

Cooking

Step 1

Cut the ham very finely. Heat the oil in a frying pan, quickly fry the ham. Add rice, stirring constantly until rice is translucent, 1 minute. Pour in the wine; cook until the alcohol has evaporated, 2 minutes. Then, as it absorbs, add hot broth 1 ladle at a time. Coarsely chop the nuts, chop the parsley finely. When all the broth is absorbed, pour cream into the risotto and immediately vermouth. Cook with vigorous stirring for 1 more minute. Add nuts, parsley, grated parmesan, remove from heat, mix again. Serve on a warm plate, garnished with walnut halves.