A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures.
It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
| Servings | Prep Time |
| 4 people | 25 minutes |
| Cook Time | Passive Time |
| 25 minutes | 5 minutes for resting |
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A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures.
It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
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Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cups rice, carnaroli
- ½ cup dry white wine
- 1 medium bay leaf
- 4/6 cups vegetable broth, warm
- fine sea salt and freshly ground black pepper
- 1 cup parmesan, grated
- 1 cup hazelnuts toasted and chopped
- ½ cup fresh parsley leaves, chopped
Servings: people
Instructions
- Melt one tablespoon of butter with the olive oil in a large pan over medium heat. Reserve the rest of the butter for later use. Add the finely chopped onion in the pan and cook slowly until translucent. Add the rice and toast it until you hear it popping.
- Add the white wine and deglaze the rice, continuously stirring with a wooden spoon. When the wine is reduced and you don't smell the alcool any longer add a few ladles of the vegetable broth. Continue to stir with a wooden spoon. Add the bay leaf. Lightly season with salt and pepper.
- Keep adding the broth in increments, and stir the rice over a low flame. Once the rice is almost cooked, and all the broth is absorbed, discard the bay leaf, add the diced Toma, the reserved butter, and the parmesan. Stir slowly until the cheese is melted and the risotto is very creamy. Cook and stir for one or two extra minutes to make sure the risotto is fully cooked but al dente. The whole process should take about 20 minutes.
- Move the risotto away from the heat and set aside for at least 5 minutes before serving.
- Portion the risotto in serving bowls and sprinkle with the chopped and toasted hazelnuts. Add the chopped parsley and some extra fresh pepper. Serve.
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