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Risotto in a sauce of hazelnuts and almonds

ingredients

servings

6

Rice

450 grams

Onions

1 unit

Common table wine

1 coffee cup

Vegetable broth

1500 grams

Hazelnuts

70 grams

Almonds

70 grams

Bread for sandwiches

3 slices

Full fat milk

1 glass

Caciocavallo

20 grams

Iodized salt

to taste

Pepper

to taste

first courses from Italy

Risotto in a sauce of hazelnuts and almonds

Risotto in a sauce of hazelnuts and almonds

vegetarian with gluten with lactose with nuts with good fats

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto in a sauce of hazelnuts and almonds

Rice and dried fruit: a meeting not to be missed!

Risotto in a sauce of hazelnuts and almonds step 1

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.

Risotto in a sauce of hazelnuts and almonds step 2

step 2

Let it cool and pour the fruit into the blender jug.

Risotto in a sauce of hazelnuts and almonds step 3

step 3

Remove the crust from the sandwich bread, cut it into pieces and let soften in the milk.

Risotto in a sauce of hazelnuts and almonds step 4

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.

Risotto in a sauce of hazelnuts and almonds step 5

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.

Risotto in a sauce of hazelnuts and almonds step 6

step 6

Feather with wine, gradually add the broth, ladle by ladle, stirring constantly leading to the risotto cooking about 15 minutes.

Risotto in a sauce of hazelnuts and almonds step 7

step 7

Turn off the flame, add the risotto sauce hazelnuts and almonds, stir in and making it soft.

Risotto in a sauce of hazelnuts and almonds step 8

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.

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