Ingredients
Risotto
- Arborio rice 250 gr
- Butter 50 gr approximately
- Water until rice is covered
- Salt -pepper
Pesto
- Hazelnuts 80 gr
- Garlic 1 big clove
- Olive oil 5 tablespoons
- Parmesan 100 gr grated
- Metsovone cheese 80 gr or any other smoked cheese grated
- Salt
- Water 1/2 small cups
Caramelized hazelnuts
- Hazelnuts 100 gr
- Sugar 2 tablespoons
Instructions
Chop the hazelnuts coarsely in a blender.In a nonstick frying pan put the coarsely chopped hazelnuts,brown slightly for 2-3 minutes and add the sugar,stirring constantly until caramelized.Remove from the heat and spread them onto parchment paper to cool.Once cool break the caramelized hazelnuts apart with your hands.In a blender put 80 gr caramelized hazelnuts and grind until they become powder.Add the olive oil,the garlic,the salt,the grated cheese and the water.Continue grinding until the sauce combines.Simmer in a frying pan the rice cover with water for 10 minutes,stirring constantly(the rice absorbs water so if necessary add more water until ready,watch it stir constantly).Once the rice has absorbed all the water and it is tender add the butter,season with salt,add pepper and stir thoroughly.Remove from the heat and and add the pesto sauce.Stir until it the sauce combines with the rice(optionally dilute the sauce with a little water).Sprinkle with the remaining caramelized hazelnuts and a little finely chopped parsley(optional) and serve.