Serves: 4 people Difficulty ': Easy Preparation time: 55 minutes INGREDIENTS 200g. 40g rice. 40g almonds. 1 nut nut vegetable broth 1 onion 1 stick of cinnamon 1 bay leaf 2 cloves olive oil salt -------------------------- PROCEDURE Melt the nut in 1 liter of warm water. Finely chop the onion and sauté in a tablespoon of olive oil, just take color, add the rice and toast.
Add bay leaf, cloves and cinnamon and cook for a few minutes. Gradually add hot basting from time to time with a ladle of hot broth. Cook over high heat for about 8 minutes, then cover, reduce heat and cook for another 10 minutes, stirring occasionally. Meanwhile, toast the almonds and walnuts in a skillet with nonstick coating.
Remove the bay leaf, cinnamon and cloves from the risotto and, if necessary, adjust with a pinch of salt. Sprinkle the almonds over the rice and nuts, mix well and serve. 
Add bay leaf, cloves and cinnamon and cook for a few minutes. Gradually add hot basting from time to time with a ladle of hot broth. Cook over high heat for about 8 minutes, then cover, reduce heat and cook for another 10 minutes, stirring occasionally. Meanwhile, toast the almonds and walnuts in a skillet with nonstick coating.
Remove the bay leaf, cinnamon and cloves from the risotto and, if necessary, adjust with a pinch of salt. Sprinkle the almonds over the rice and nuts, mix well and serve.
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