HAZELNUT RISOTTO

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Serve 6

In a non-stick pan, with a drop of evoo, toast the hazelnuts . Prepare the stock using the Menù product following the instructions indicated on the package. Meanwhile, in a saucepan, heat a little extra virgin olive oil and sauté the chopped onion; add the rice and toast it for a few minutes, then pour in the white wine and let it evaporate. Continue to cook, adding the prepared stock a little at a time. Five minutes from the end, add the hazelnut pesto and mix well. When the risotto is cooked, remove the it from the heat and mix it with butter and grated parmigiano. At this point, in a non-stick pan, crisp  up the smoked guanciale, cut into small cubes. Transfer the risotto to the plates and garnish with a drizzle of pecorino cheese sauce, few pieces of crispy guanciale and a sprinkle of chopped toasted hazelnuts.

Serve 6

In a non-stick pan, with a drop of evoo, toast the hazelnuts . Prepare the stock using the Menù product following the instructions indicated on the package. Meanwhile, in a saucepan, heat a little extra virgin olive oil and sauté the chopped onion; add the rice and toast it for a few minutes, then pour in the white wine and let it evaporate. Continue to cook, adding the prepared stock a little at a time. Five minutes from the end, add the hazelnut pesto and mix well. When the risotto is cooked, remove the it from the heat and mix it with butter and grated parmigiano. At this point, in a non-stick pan, crisp  up the smoked guanciale, cut into small cubes. Transfer the risotto to the plates and garnish with a drizzle of pecorino cheese sauce, few pieces of crispy guanciale and a sprinkle of chopped toasted hazelnuts.