We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Put your vegetable stock to simmer and keep it hot.
Caramelize one and a half onions with olive oil, brown sugar and a splash of water for 10 minutes until softened and golden. Add balsamic vinegar and sauté for 3 more minutes until fragrant. Don't wash the pan because we'll roast the hazelnuts in it.
In a larger pot, fry the finely sliced remaining half red onion, garlic, and fresh sage until aromatic.
Add rice and roast for 3 minutes until golden brown.
Pour in a glass of hot wine, let it evaporate and add half a glass more, leaving the other half to add later for color.
When the wine has evaporated, start adding broth little by little so that it covers the rice. Stir the rice often. Season with salt and pepper.
Halfway through cooking, add the caramelized onion and the remaining red wine.
When the rice is al dente, turn off the heat, stir in some olive oil and cover for 10 minutes so that the flavors infuse.
Chop the hazelnuts, leaving some of them whole, and fry in the pan for 5 minutes until toasted.
Add risotto to the plates and shake the plate around to get one layer of rice.
Decorate with hazelnuts and fresh sage. Enjoy!
Want to keep this recipe for later? We can email it to you!
To make it kid-friendly, add the wine only at the beginning after frying the rice so the alcohol evaporates.
Can I use a different type of rice?
Yes, but Carnaroli rice is recommended for its creamy texture.
What type of red wine should I use?
Amarone or Barolo are suggested, but any full-bodied red wine will work.
How do I know when the rice is al dente?
The rice should be tender with a slight bite in the center.
Can I prepare the caramelized onions in advance?
Yes, you can prepare them a day ahead and store in the fridge.
Is there a substitute for hazelnuts?
You can use almonds or walnuts as a substitute for hazelnuts.
