Risotto with onion cream and hazelnuts
"Let yourself be conquered by the enveloping flavor of risotto with onion and hazelnut cream, a creamy first course perfect for an unforgettable vegetarian dinner. This risotto recipe will guide you step by step in the preparation of a risotto with onion cream with a rich taste and a velvety consistency, ready in just 45 minutes. Find out now how to bring an authentic homemade risotto with hazelnuts to the table!"
Dietary Information
Servings:
- 1
To prepare the risotto with onion and hazelnut cream, first prepare the vegetable broth and keep it warm. Peel and slice the red onions 1. In a hot pan, pour the butter into pieces 2. When melted, add the onions 3.
- 2
Add the sage leaves 4, salt 5, pepper and cook with the lid on for 15 minutes over medium-low heat, stirring occasionally 6.
- 3
The onion should be soft and dry 7. Deglaze with white wine vinegar 8 and let it evaporate, then transfer the onions to a jug 9.
- 4
Blend with an immersion blender until you get a smooth and velvety cream 10. Sift the cream through a sieve 11, to make it more homogeneous. Move on to cooking the rice: in a saucepan, heat a drizzle of oil 12.
- 5
Pour in the rice 13 and salt 14. When the rice is well toasted and hot, deglaze with white wine 15 and let it evaporate.
- 6
Cook for 10 minutes, adding the broth little by little; always make sure that the liquid is boiling and that the previous one has been absorbed 16. In the meantime, fry the sage leaves for a few moments in boiling seed oil at 170° 17, just long enough to make them crispy, then drain them 18.
- 7
Place them on a tray lined with absorbent paper to dry the oil 19 and set aside. After 10 minutes of cooking the rice, pour the onion cream into the saucepan 20 and continue cooking for another 2 minutes. Turn off the heat 21.
- 8
Stir in grated Parmigiano Reggiano, cold butter 22 and oil 23. Finally, season with pepper to taste 24.
- 9
Stir vigorously, then let it rest for a minute 25. Plate the risotto, garnishing with the toasted and roughly chopped hazelnuts 26 and the fried sage leaves. The risotto with onion and hazelnut cream is ready to be served 27!
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