Fennel risotto
136 recipes
Scamorza and hazelnut risotto
ingredients
servings
1
Rice
65 oz
Vegetable broth
500 fl oz
Onion
1 wedge
Fresh scamorza cheese
30 oz
Hazelnut flour
3 teaspoons
White wine
1 coffee cup
first courses from Italy
Scamorza and hazelnut risotto
Scamorza and hazelnut risotto
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Racy, creamy and greedy!
preparation
step 1
Prepare the broth and keep it warm. In a saucepan, fry the chopped onion with a drizzle of oil.
step 2
Add the rice and toast it for a few minutes. Deglaze with white wine and let it evaporate completely.
step 3
Add the hot broth several times, stirring. Also add the hazelnut flour, mixing well.
step 4
Once the rice is cooked, turn off the heat and stir in a grated Parmesan and diced scamorza cheese.
