0 from 0 votes
Hazelnut Risotto with Pecorino Cheese
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 640 kcal
Course:
Main Course
Cuisine:
Italian
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
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.
Cup of Yum
Nutrition Information
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
% 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.