This risotto at Badia a Coltibuono was one of my all time faves. Keep in mind, the pecorino in Tuscany is FRESH, not pasteurized, and therefore has much more flavor and texture. We do miss a lot of flavor in this country with all of our laws :). Still, with the candied walnuts as a garnish, this *dish shines!
https://www.foodnetwork.com/recipes/candied-walnuts-recipe.html