Main Italian

Hazelnut risotto

Name: Hazelnut risotto recipe
Yield: 6
Cuisine: /italian
Ingredients: 120g hazelnuts; 75g pancetta (or bacon), finely chopped; 80.00 ml extra virgin olive oil; 1 small onion, finely chopped; 200ml pure (thin) cream; 40.00 ml lemon juice; 320g rice; 20.00 ml grated Parmigiano Reggiano, plus extra, to serve; Finely grated lemon zest, to serve; 1 white onion, roughly chopped; 1 carrot, roughly chopped; 1 stick celery, roughly chopped; 1 tomato, quartered

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by Paolo Picarazzi

CHEF

Mar 17, 2024

“Paolo created this for Carcoar when he discovered our village wasn’t renowned for any particular dish. In his region in central Italy, every village is famous for a certain dish, using local produce. There is a hazelnut farm not far from Carcoar called Fourjay Farms, so Antica’s hazelnut risotto has a starring role on our menu every year in March, during hazelnut season.” – Kelly Picarazzi

120g hazelnuts
75g pancetta (or bacon), finely chopped
2 tbs extra virgin olive oil
1 small onion, finely chopped
200ml pure (thin) cream
2 tbs lemon juice
1 1/2 cups (320g) carnaroli rice (substitute arborio)
1 tbs grated Parmigiano Reggiano, plus extra, to serve
Finely grated lemon zest, to serve

Vegetable stock

2 tbs extra virgin olive oil
1 white onion, roughly chopped
1 carrot, roughly chopped
1 stick celery, roughly chopped
1 tomato, quartered

Method

1.

For the stock, heat oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for 15 minutes or until well coloured. Add 6 cups (1.5L) water. Cook, covered, for 1 hour over low heat (you don’t want the water to boil; just let it simmer). Add tomato and cook, covered, for another 1 hour. Season with salt flakes.
2.

Meanwhile, roughly crush the hazelnuts using a mortar and pestle. Transfer 2 tbs to a small frypan and cook over medium- low heat for 2-3 minutes until toasted. Reserve toasted hazelnuts for garnish, set crushed hazelnuts aside.
3.

Heat a large frypan over medium heat. Cook the pancetta for 3-4 minutes, tossing occasionally, until golden and crispy. Set aside with a slotted spoon. Wipe pan clean.
4.

Heat the oil in the same pan over medium heat and cook the onion, stirring occasionally, for 3 minutes or until translucent. Reduce heat to low and stir through the crushed hazelnuts. Cook, stirring occasionally, for 10 minutes to release the hazelnut oil. Add the cream and cook, stirring occasionally, for 5 minutes. Remove from heat, season with salt flakes, then add the lemon juice. Set aside, covered, for 1 hour, for flavours to develop.
5.

Strain stock into a large jug and discard solids. You’ll need 4 cups (1L) warm stock. Place the rice back over medium-low heat. Once warm, slowly add enough stock to cover the rice by 1cm. Bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally to stop rice sticking to the base of the pan. Once the rice has absorbed all liquid, gradually add additional stock, one ladle at a time, cooking and stirring occasionally for about 18 minutes until rice is al dente.
6.

Remove from heat. Add the hazelnut sauce and Parmigiano and stir to combine. If still a little dry, stir through a little extra stock or some boiling water. Stand for 3-4 minutes before serving.
7.

Divide risotto between plates and sprinkle with crispy pancetta, lemon zest, reserved toasted hazelnuts and extra Parmigiano.

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Recipe Notes

The secret to a good risotto is using carnaroli rice, rather than arborio. But you can use arborio if that’s all there is to hand. For vegetarians, replace the pancetta with roasted cherry tomatoes.