In a large skillet melt 2 tablespoons of the butter and add the onion with a pinch of sea salt. Saute on low heat until translucent.

Add the arborio rice to the pan and str well to coat in the butter and onion. Let it toast gently for a couple of minutes.

Add the red wine to the rice and stir well. Simmer on low flame until almost all the wine has been absorbed by the rice.

Start adding paddle full of the hot vegetable stock, just enough to cover the rice grains and maintain a gentle simmer.

Repeat the process until the rice is cooked al dente. remove from flame and add half a ladle of hot stock. Stir well to combine and add 1 tablespoon of butter on top.

Cover with a lid and let the risotto sit for a few minutes for the butter to melt in from the steam.

Remove the lid and stir the red wine risotto for the butter to combine. Taste and adjust seasonings if necessary.

Transfer to serving plates and divide the goat cheese on top. Sprinkle with the candies walnuts and a good drizzle of the honey. Garnish with the fresh basil and serve !