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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


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.

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