Food & Drink Magazine

Risotto Con Pecorino, Cipolle e Nocciole Tostate - Ricetta

By Pointsofview

Ingredienti per 4 persone: 320 gr di riso Carnaroli, due cipolle dorate, 1 l di brodo vegetale, 30 gr di nocciole, 80 gr di pecorino grattugiato, olio, sale e pepe

Tagliate la cipolla a spicchi sottili e soffriggetela con due cucchiai d’olio in una padella di alluminio. Versate il riso, lasciatelo tostare qualche secondo e sfumate con il brodo. Portate a cottura il risotto aggiungendo il brodo di tanto in tanto. Fate tostare le nocciole tagliate grossolanamente e infine mantecate con il pecorino grattugiato. Servite il risotto all’onda aggiungendo all’ultimo momento le nocciole tostate e del pepe nero in polvere.


Ingredients (serves 4): 320 gr of Carnaroli rice, two golden onions, 1 liter of vegetable broth, 30 gr hazelnuts, 80 gr of pecorino cheese, extra virgin olive oil, salt and pepper

Cut the onion in thin slices and gently fry it in a pan with two tablespoons of extra virgin olive oil. Add the rice and let it toast in the pan for a few seconds and then pour two cups of hot vegetable broth. Cook the rice, stirring and adding the broth one cup at the time when needed. Toast the chopped hazelnuts in a small pan or in the oven until they are beautifully golden. Finally add the pecorino cheese. Serve the creamy risotto with the toasted nuts on top, adding some freshly ground black pepper at the last moment.

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