1) Peel it shallot, chop it and let it simmer in a saucepan with 20 g of butter and 1 dl of broth. When the broth has evaporated, add the rice and toast it in the sauce, stirring for 2 minutes. Add a ladle of broth and continue cooking, wetting the rice with a ladle of broth every time it dries.

2) Meanwhile, melt the butter remained in a frying pan and brown the walnut kernels with a little bit of rosemary and a mince of pepper. Then join it sugar and let it caramelize over low heat. Transfer the nuts on a sheet of baking paper, let them cool and chop them coarsely.

3) When the rice it is al dente, unite out of the heat mascarpone cheese is parmesan season with salt and let stand covered for 2 minutes. Serve the risotto with walnuts and a grind of pepper.