Hazelnut Risotto with Pecorino Cheese
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
640 kcal
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Course
Main Course
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Cuisine
Italian
Hazelnut Risotto with Pecorino Cheese
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Hazelnut Risotto is an easy Italian recipe, creamy and crunchy at the same time, made with rice, hazelnuts and tasty Pecorino cheese. Adding hazelnuts to some dish is a typical way to enrich some traditional recipes of Piedmont region.Hazelnut Risotto with Pecorino Cheese is a concentrate of Italian excellence, enclosed in a creamy and tasty first course. Pecorino enriches this elegant and refined risotto with flavor, made crunchy by the chopped hazelnuts.
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Ingredients
- 300 g rice - 2 ½ cups, Carnaroli
- 40 g hazelnuts - 1.4 oz of peeled chopped hazelnuts + more for decoration
- 100 g Pecorino Romano cheese - ~1 cup, grated
- 1 liter vegetable broth - 4 cups
- ½ cup white wine - dry
- 1 onion - small or 1 shallot
- 30 g butter - ⅓ stick, unsulted
- 4 tablespoons olive oil - extra virgin
- salt - to taste
- black pepper - to taste
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Instructions
- Make a vegetable broth. When the broth is ready, reduce the heat and hold at a gentle simmer covered with a lid. You can make it even 1 or 2 days ahead of time and store it in the refrigerator till you need it.
- Meanwhile, finely chop the onion. In a large pan, sauté the onion with the oil and half the butter, till the onion is soft and translucent.
- Add the rice and toast on medium heat with the onion for a couple of minutes.
- Add the white wine and let it evaporate over high heat. Turn the heat down to medium, stir and add 2 or 3 ladles of hot broth.
- The rice must cook over medium heat ALWAYS covered with broth. So if the broth evaporates, add 1 or 2 ladles. Carnaroli rice usually cooks in 18 minutes. Anyway, check the cooking times on the packaging of the rice. Stir occasionally.
- Towards the end of cooking, let the broth completely evaporate then add the remaining butter. If necessary, season with some fine salt.
- While the rice is cooking, coarsely chop the hazelnuts. Finally, add the grated Pecorino, the chopped hazelnuts and some freshly grated black pepper.
- Serve Hazelnut Risotto with Pecorino cheese with a sprinkling of chopped hazelnuts on top.
Nutrition Information
Show Details
Serving
100g
Calories
640kcal
(32%)
Carbohydrates
68g
(23%)
Protein
15g
(30%)
Fat
33g
(51%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
18g
Trans Fat
0.2g
Cholesterol
42mg
(14%)
Sodium
1.349mg
(0%)
Potassium
229mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
823IU
(16%)
Vitamin C
3mg
(3%)
Calcium
308mg
(31%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 640kcal | 32% |
| Carbohydrates | 68g | 23% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 1.349mg | 0% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 308mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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