http://geishagourmet.com/2011/11/02/risotto-alla-nocciola-tonda-gentile-e-nutella-mantecato-al-castelmagno/

Hazelnut tonda gentile Risotto and Nutella mantecato al Castelmagno

by Wednesday, November 2, 2011
risotto alla nocciola tonda su letto e decorazione di nutella

Recipes | Round hazelnut Risotto

That friend face life chef Lorenzo Giglioli I did not yet know, and maybe you don't want to know, fearing to discover that it's really a devil ;). The fact is, Anyway, her recipes always arrive in the middle of the night (this to 2.42 in the morning).
Here offers a truly original risotto, recently released by the fire of his hellish kitchen and its beautiful creativià.

Ingredients for 4 people:

260 g carnaroli rice

60 g round kind of Piedmont hazelnuts

100 g Castelmagno (I used the Castelmagno by Occelli, Valcasotto-CN )

Nutella Q. B.

Cervia salt q. B.

Preparation
The peculiarity of this risotto is in two fundamental aspects: sweet-salty balance and the fact that all the fat that goes into mixing does not provide neither butter nor oil, having already given by Hazel (and its essential oils) and Castelmagno.

I try so ... ...

The night before mix the hazelnuts until they reduce them in fine grains and Add natural water, to obtain a grainy cream. Cover with plastic as a custard, and store in the refrigerator. Before you start the risotto, the next day, finely pureed everything with a Hazelnut cream.

Toast the rice in a dry saucepan, Meanwhile, bring to the boil in another pot of water. As soon as the rice is heated evenly, Salt lightly with Cervia salt (sweeter than common salt) and add boiling water to cover the rice a finger of water: must remain under the level of the liquid as it boils evenly over the entire surface.

Meanwhile, put a few tablespoons of Nutella in a bowl and melt in a Bain-Marie.

Three-quarters of cooking risotto, Add the hazelnut cream, While one minute before the end (the rice will present separate nicely and grains al dente I recommend!!) Insert, out of the fire, even the Castelmagno grated and kept cold to increase the effect of the emulsion. Using a wooden spatula, stir and whisk it well to take air: air, liquid and fat mass will form the perfect creaminess ....

At this point all you have to do is serve, putting a little’ by Nutella on the bottom of the pot, then add the risotto and decorating with a few threads of Nutella dropped from a spoon ...

Bon Appetit from your ... Devil's Temptation… 😉

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