Tasty Tuesday- Walnut Risotto with Brown Butter and Romano Crustini

This was a very delicious and beautiful dish that I made for my best friend's birthday. We were thrilled that it turned out so well and we recommend pouring a rich glass of red wine to go with it.

225g unsalted Butter 

2 Shallots, finely chopped 

3 cloves Garlic, crushed

250g Risotto

4tbsp Dry White Wine

750ml good vegetable stock, hot

75g Walnuts, coarsely chopped

50g Watercress Leaves

1/2 small crusty baguette, cut into 5mm thick slices

100g Romano Cheese, thinly sliced

40g unsalted butter 

Salt and Pepper to taste

Heat the butter in a heavy based pan over a moderate heat, add the shallots and garlic and cook for 1 minute until softened but not colored. Add the rice and stir until well coated with the butter. Pour over the white wine and stir until it has been absorbed. Over a moderate heat, add the hot vegetable stock a ladleful at a time, only adding one more once each quantity has been absorbed. The rice should be just tender, but still retain a bite when its cooked- this should take about 25 minutes in all. Add the Walnuts and Watercress after that. Toast the bread until golden on both sides. Transfer the rice deep serving bowls. Top each risotto with bread slices then drape the Romano over top. In a small frying pan heat butter until it foams, becomes nutty in fragrance and turns hazelnut in color. Quickly spoon over the cheese and leave for 30 seconds to allow the cheese to soften before serving.