Red Vermouth Risotto with Piemonte Hazelnuts

It’s a simple but fantastic recipe.  Combined together, the sweetness of the rise and the bitter and aromatic vermouth make a delicious result.

– Chef Antonio Magliulo, La Posta Vecchia

Ingredients (for 4 people)

280 g Canaroli rice

120 g Parmigiano-Reggiano aged 24 months

120 g Butter

150 g Vermouth di Torino red IGP red

For finishing

160 g Hazelnuts from Piedmont

Instructions

In a separate soup pot, boil water (to be used throughout recipe).

Put rice in a sautè pan.  Add a pinch of salt, turn on the flame and heat up the rice very well. Add vermouth, allowing it to evaporate and then add boiling water. Mix continuously with a wooden ladle. Keep adding boiling water as it evaporates and until the risotto is al dente (approximately 12 minutes).

At this time, add butter and grated Parmegiano-Reggiano cheese.  Blend vigorously.

To make the risotto creamier, add a bit of hot water and mix well. Season with salt and arrange on plate. Garnish with toasted hazelnuts halves.

Join the conversation

Search issimoissimo.com

Login

Create an account

Your personal data will be used to process your order, support your experience throughout this website, and for other purposes described in our privacy policy.

Password Recovery

Lost your password? Please enter your username or email address. You will receive a link to create a new password via email.

SHOPPING BAG (0)