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Cocotte, round Risotto with Italian cheese


 

portions

6

preparation

15 min.

cooking time

20 min.
  • Roast the hazelnuts for a few minutes in a pre-heated oven (350 °f) or in a frying pan. Remove the skins by rubbing them and then chop the nuts coarsely.
  • Brown the finely chopped onions in olive oil in a Cocotte for 5 minutes on a low heat.
  • Add the rice and stir for 2 minutes on a high heat to stop it going brown. Add the white wine and stir until the wine has boiled away.
  • Add the salt and rosemary. Gradually add the hot broth stirring constantly.
  • When the risotto is cooked (after about 16-18 minutes), remove the pan from the heat source and use a spoon to stir in the diced Taleggio (having removed the crust).
  • Season. Add the butter, Parmesan and half the hazelnuts.
  • Stir well, cover and let it stand for 2 minutes.
  • Garnish the risotto with the roasted hazelnuts and serve.
     

2.5 cups Arborio rice
2 cups Taleggio (Italian cheese)
3/4 hazelnuts
1 onion
1/2 cup dry white wine
1.5 liter vegetable broth
2 tbsp. olive oil
3 tbsp. cold butter
4 tbsp. grated Parmesan
2 small sprigs of rosemary
Salt