autumn strudel, salty and light
first courses from Italy
Risotto in a sauce of hazelnuts and almonds
Risotto in a sauce of hazelnuts and almonds
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Rice and dried fruit: a meeting not to be missed!
preparation
step 1
Prepare the sauce of hazelnuts and almonds. Versa hazelnuts and almonds on a baking sheet and make toast for 5 minutes in preheated oven at 220 ° until they feel the scent.
step 2
Let it cool and pour the fruit into the blender jug.
step 3
Remove the crust from the sandwich bread, cut it into pieces and let soften in the milk.
step 4
Add to the dried fruit pp wrung well, and begins to blend adding flush the remaining milk in the pot so as to create a soft cream aggiungine possibly a little more.
step 5
Chop finely the onion and saute for 2 minutes in a tablespoon of oil. Season with salt. Add the rice and make toast for 3-4 minutes.
step 6
Feather with wine, gradually add the broth, ladle by ladle, stirring constantly leading to the risotto cooking about 15 minutes.
step 7
Turn off the flame, add the risotto sauce hazelnuts and almonds, stir in and making it soft.
step 8
Complete with plenty of grated cacioricotta, a generous grinding of fresh black pepper and serve immediately garnished each plate with a flower made of 4 unpeeled almonds and hazelnut.