Rated 4.75 out of 5 based on 6 votes
- 6 cups hot chicken stock
- 1 x knob of butter
- 2 Tbls olive oil
- 1 x finely chopped onion
- 1 clove crushed garlic
- 2 tspn finely chopped rosemary
- 1 1/4 cup aborio rice
- 1/2 cup dry white wine
- 1 x zest of lemon finely grated
- 2 Tbls freshly squeezed lemon juice
- 1 handful rocket
- 1/2 cup finely grated grana padano parmesan
- 100 g fresh ricotta
- 1/2 cup roasted hazelnuts (some whole some chopped)
Pour the stock into a saucepan, heat and keep warm.
Melt the first knob of butter with the olive oil in a frypan over medium heat. Add the onion, garlic & rosemary with a good pinch of salt. Cover and cook until the onion is soft but not coloured.
Add the rice, stirring well to coat each grain in the oil. Cook for another minute until the rice is warm and roasted.
Add the white wine and stir until most of the liquid has been absorbed.
Begin adding the stock ladle by ladle, stirring after each and allowing the liquid to be absorbed before adding the next ladle. When the risotto is tender to the bite and has a creamy consistency (this should take approximately 20 minutes) add half the lemon zest, the lemon juice, rocket, grana padano parmesan and second knob of butter and stir to combine. Season with sea salt and pepper if needed.
Place the risotto in warm shallow plates and top with spoonfuls of ricotta, the remaining lemon zest and the roasted hazelnuts. Grind over some freshly ground black pepper and a drizzle of olive oil. Serve immediately. Serves 4-6.
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This is a very fresh, tasty and easy risotto. The crunch of the hazelnuts adds a lovely touch. Will be cooking this recipe again.
I cooked this for my hubbie, and he was BLOWN AWAY at the quality of this dish – normally hates anything “ricey” but had 3rds!!!
Ladies get into this one!!
Yummmmmm! This looks like it could be tonight’s dinner – I’ve got all the ingredients here!