INGREDIENTS
2 cloves
Garlic
1
Onion, small
1 tbsp
Sage and thyme, fresh
1 32 ounce container
Chicken or vegetable stock
1 1/4 cups
Carnaroli rice
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
1 cup
Walnuts, toasted and finely chopped
3 tbsp
Butter
2
generous handfuls Pecorino-romano
1 cup
White wine, dry