Hazelnut Risotto

Method

1. Place the hazelnuts in a very hot dry pan and toast them until they become translucent, releasing their essential oils, without adding any oil. Set aside some whole hazelnuts for decoration.
2. Grind the toasted hazelnuts into a fine paste using a mortar or food processor. Set aside.
3. Put a knob of butter in the freezer to chill — this will help with the final mantecatura.
4. Finely chop the shallot (or onion).
5. In the same pan used for the hazelnuts, add a drizzle of olive oil and the chopped shallot. Cook over low heat slowly until the shallot becomes translucent and almost melts.
6. Add the risotto rice (a fistful per person) and turn the heat to high. Toast the rice, stirring constantly, for about a minute.
7. Season with a pinch of salt. Do not deglaze with wine; instead, add a ladle of hot broth.
8. Reduce the heat to low and continue cooking the risotto, adding broth one ladle at a time as needed, until the rice is almost al dente (about 5-6 minutes).
9. Remove the pan from the heat. Add the chilled butter from the freezer and stir vigorously to create a creamy emulsion.
10. Add 2-3 tablespoons of the hazelnut paste and mix well.
11. Grate a generous amount of Parmigiano Reggiano cheese directly into the risotto and stir until fully incorporated and creamy.
12. Add a pinch of black pepper.
13. Serve immediately, garnishing with the reserved toasted hazelnuts.