Risotto - Castelmagno and hazelnuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the sage in a dry pan on low heat and cook until crisp, then keep aside. Roughly chop the hazelnuts.

Step 2

Heat olive oil and butter in a pan, add the sliced shallot and cook until soft. Add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 3

Pour in the white wine and let it evaporate completely, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 4

Continue cooking until the rice is creamy and al dente. Remove from the heat and add the Castelmagno cheese, mixing until smooth and creamy.

Step 5

Serve the risotto and finish with chopped hazelnuts and crispy sage on top.