Start this recipe by sautéing the onions in olive oil and butter. Add in the walnuts and cook stirring continuosly 2 to 3 minutes. Add the rice and cook for half a minute, add the white wine, stock,salt and pepper bring to the boil and turn to an oven dish cover and bake for 25 minutes. Once all the liquid is absolved mix in well the crema tartufo and allow it bind in the risotto. On a well heated griddle pan grill the chicken breast until completely cooked, serve on the baked risotto garnished with the rosemary caviar.

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