Lean risotto with hazelnuts and caramelized onions

Ingredients

• 1.8-2 liters vegetable broth
• 2 cups risotto rice (arborio, carnaroli, italica)
• 70–100 g of unroasted hazelnuts
• 6 large onions
• 3-4 garlic cloves
• olive oil
• freshly grated nutmeg
• smoked paprika
• salt, freshly ground black pepper

Cooking

Step 1

Preheat the oven to 180 ° C, sprinkle the nuts on a baking sheet in an even layer, put in the oven for 10 minutes, stir a couple of times during this time. Pour roasted hot nuts into a towel, wrap, after 2-3 minutes. rub the nuts in a towel to remove the skin. Chop the finished nuts not too finely.

Step 2

Caramelized onions take quite a long time to get really tasty - don't try to speed up the process. Peel the onion and cut it lengthwise into 6-8 pieces, then thinly across. Pour olive oil (at least 6 tablespoons or more) into a deep, large, heavy-bottomed skillet and heat slightly.

Step 3

Add the onion and salt to the pan, mix thoroughly. The first 2-3 minutes cook over high heat, stirring frequently. Then lower the heat to medium-low and cook, stirring fully, about once a minute, until all the onions are browned, about 25 minutes.

Step 4

Simultaneously crush, peel and mince the garlic. Pour a couple of tablespoons of oil into a saucepan with a thick bottom, add garlic, heat over medium heat for 30 seconds. Add rice, mix thoroughly.

Step 5

Start adding hot broth in about 150 ml increments (in order not to take up another burner, you can pour the hot broth into a thermos in advance. Stir the rice all the time. Pour in the next portion of the broth only when the previous one is completely absorbed. The rice will cook for about 20 minutes - core each grain should remain slightly firm.

Step 6

Add the last half of the broth (about 70 ml), caramelized onion, pepper and nutmeg to taste to the risotto. Stir and remove from heat, leave for 3-5 minutes. Serve sprinkled with hazelnuts and smoked paprika.