Risotto with Hazelnuts

1. Preparation

Gather all ingredients and measuring tools.

Finely chop the onion and garlic.

Toast the hazelnuts in a dry skillet over medium heat until golden brown, about 5-7 minutes. Let them cool and then chop coarsely.

Heat the vegetable or chicken stock in a saucepan and keep it warm over low heat.

Measure out the Arborio rice and have it ready.

2. Cooking

In a large skillet or saucepan, melt the butter and olive oil over medium heat.

Add the chopped onions and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for another minute until fragrant.

Add the Arborio rice to the pan and stir for 2-3 minutes until the rice is well-coated and slightly translucent.

Pour in the white wine and cook, stirring constantly, until most of the wine has been absorbed by the rice.

Add a ladleful of warm stock to the rice, stirring frequently. Cook until liquid is mostly absorbed.

Repeat this process, adding stock one ladle at a time, allowing the rice to absorb the liquid before adding more. This takes about 18-20 minutes.

Once the rice is creamy and al dente, remove from heat and stir in the grated Parmesan cheese, chopped hazelnuts, and season with salt and pepper to taste.

Let the risotto sit for a couple of minutes before serving.

3. Serving

Spoon the risotto onto serving plates or bowls.

Garnish with extra chopped hazelnuts and a sprinkle of Parmesan cheese.

Serve immediately while hot and creamy.