Fennel risotto
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.