Risotto with spices and dried fruits

02686 RISOTTO with SPICES and dried fruits INGREDIENTS for 4 PERSONS 200 g of rice, 40 g of almonds, a nut for vegetable broth, onion, cinnamon stick, bay leaf, 2 cloves, olive oil, salt. Melt the nut in a litre of hot water. Finely chop the onion and Brown in a few tablespoons of olive oil; just takes in colour, add the rice and toast for a few minutes. Add the bay leaf, cloves and cinnamon and then sprinkle a few minutes. Brought to the area by spraying from time to time with some hot soup ladle. Cook over high heat for about 8 minutes; then cover, lower the heat and bring to cooking in 10 minutes, stirring occasionally. Meanwhile, toast almonds in a pan with non-stick coating. Remove the Bay leaves, cinnamon and cloves from risotto and, if necessary, adjust with a pinch of salt. Sprinkle almonds over the risotto, stir thoroughly and serve.