Rice wafers with walnut and cheese cream

Spread the risotto in a thin layer on a baking sheet and toast it at 140°C for one hour (if you desire a firmer consistency, mix it with an egg white beaten with a pinch of salt).

In the meantime, peel the garlic cloves, removing the thin skin and, if you prefer a milder flavor, the germ. Transfer them to a blender with the chopped walnut kernels, the diced toma cheese, and salt, then blend while slowly incorporating the oil.

Remove the rice from the oven, break it into pieces to obtain wafers of the desired size, and cover them with the delicious cream.