Italian cheese risotto
For 6 persons
Preparation time : 15 min
Cooking time : 20 min
- 400 g (14 oz) Arborio rice
- 300 g (11 oz) taleggio(italian cheese)
- 100 g (3 1/2 oz) shelled hazelnuts
- 1 onion
- 10 cl (1/2 cup) dry white wine
- 1.5 l (53 fl.oz) vegetable stock
- 2 tablespoons of olive oil
- 40 g (1 1/2 oz) butter
- 40 g (1 1/2 oz) grated Parmesan cheese
- 2 small sprigs of rosemary
- Salt
Roast the hazelnuts for a few minutes in a hot oven (180°C) or in a frying pan. Remove their skin by rubbing them with your hands and (then coarse chop them) chop coarsely. In the cocotte, brown the finely chopped onion in olive oil for 5 minutes over a low heat. Tip in the rice and stir over a high heat for 2 minutes, without colouring it. Moisten with the wine, allow it to evaporate while stirring. Salt and add the sprigs of rosemary. Pour in the stock a bit at a time, stirring frequently. As soon as the risotto is ready (allow about 16 to 18 minutes), remove from the heat and add the diced taleggio without its crust according to taste adjust seasoning. Add the butter, Parmesan and half the hazelnuts. Stir well, cover and allow to rest for 2 minutes. Serve the risotto sprinkled with roasted hazelnuts.
