- In a saucepan, brown the onion in the butter. Add the celery, carrots, and garlic and cook while stirring for about 3 minutes. Season with salt and pepper.
- Deglaze with the wine and reduce until almost dry. Add the rice and stir to coat. Add the broth and bring to a boil.
- Cover and simmer for about 1 hour or until the rice is tender. Add the cranberries and walnuts. Adjust the seasoning.