RISOTTO, BUTTERNUT & NUTS
Preparation : 25min
- YOU NEED -
300 g carnaroli rice
1 butternut
160 g hazelnuts
2 shallots
50g butter
300 g grated parmesan 1
glass of dry white wine
1.2 l of vegetable broth
1 tablespoon of olive oil
Salt and pepper
- PAIRING -
Pair it with a Eminence de Cardinal-Villemaurine 2019
- STEPS -
Cut the shallots. Peel the butternut squash, core it and cut it into small cubes. Crush the hazelnuts into small pieces before roasting them in the pan.
Melt the butter in a saucepan with a little olive oil. Brown the shallots. Add the squash and brown the cubes for 5-6 minutes over medium heat.
Increase the temperature, then add the rice until you obtain a pearly rice (slightly translucent). Pour in the white wine and the first ladle of broth after 5 minutes of cooking the rice. Add 5 ladles of broth 5 minutes later. Check that the rice is still soaked, stir constantly during the indicated cooking time. Add broth as needed.
Check the cooking of the rice, it should be al dente. Remove the pan from the heat and add 4 good handfuls of parmesan.
Arrange on a plate, finishing with the roasted hazelnuts, grated parmesan and a twist of the pepper