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Risotto with walnuts
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.
Ingredients
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