Taleggio and walnut risotto

Rich, creamy and somewhat calorific, but I believe in small quantities of something good!
Ingredients for 4 people
360 Carnaroli rice
150 g Taleggio
150 g cooking cream
2 shallots
1 litre and a half stock
1 knob butter
50 g Parmigiano
8 walnuts
Extra virgin olive oil
Half a glass dry Martini or white wine
Black and pink pepper, if liked

I prepare boiling stock.

I soften chopped shallots in a little oil and a couple of tablespoons of stock for 5 minutes in a wide pan.

I add and toast rice.

Once sizzling, I add dry Martini or white wine and let evaporate.

I gradually add stock and stir.

I dice Taleggio and chop walnuts, reserving 4 for decoration.

I continue adding stock and cook almost through, allowing 15 to 18 minutes. Keep al dente: overcooked risotto is dreadful.
With 5 minutes remaining, I add Taleggio.

Then cream, mixing thoroughly for 1 minute.

I turn off and add Parmigiano.

Then chopped walnuts, butter and black pepper if liked.

I stir and move the pan backwards and forwards to release starch and make it creamy.
I plate as desired, adding half a walnut kernel and crushed pink peppercorns.
For a more elaborate variation, I sometimes caramelise diced pear in a knob of butter and a tablespoon of sugar, then scatter it over the risotto. I love the sweet-and-sour flavour.