This Alba hazelnut risotto is a tribute to one of Piedmont’s most prized ingredients: the Nocciola del Piemonte IGP, better known as the hazelnut from Alba. Renowned for its intense aroma, delicate sweetness, and naturally buttery texture, this hazelnut is considered among the finest in the world. Grown in the rolling Langhe hills, it brings both tradition and elegance to any recipe it touches.
At the heart of the dish is Acquerello rice, an aged Carnaroli rice prized by chefs for its exceptional capacity to absorb flavour while maintaining a perfect al dente bite. Its refined texture is the ideal canvas for the velvety hazelnut paste, creating a risotto that is both comforting and precise. Balanced with a vibrant parsley purée for freshness and a delicate must reduction for acidity and depth, this recipe celebrates the essence of high-quality ingredients prepared with restraint and purpose, a dish where every element has something to say.
Ingredients
For the hazelnut risotto
- 150g carnaroli acquerello rice
- 1 shallot chopped
- 70gunsalted butter
- 70g parmesan cheese
- 60ml dry white wine
for the parsley pureé
- 100g flat-leaf parsley
- 3 tablespoons extra virgin oil
- salt
- ice cubes
- 0.3g xanthan gum
For the hazelnut paste
- 150g hazelnuts from Alba
- 20ml hazelnut oil
for the must
- 50ml grape must
- 50ml white wine vinegar
Instructions
For the hazelnut risotto
- In a small saucepan, gently toast the rice over low heat for 6 to 7 minutes, stirring occasionally. As it heats up, the grains will release a warm, nutty aroma reminiscent of toasted cereal. The rice is ready when it’s hot to the touch and lightly golden.
- Add a small knob of butter to the pot, followed by the finely diced shallots. Cook gently for about 3 minutes, allowing the shallots to soften and become translucent, infusing the rice with a delicate sweetness.
- Pour in the white wine and stir well. Let it simmer until the alcohol evaporates completely, leaving behind a subtle acidity that will balance the richness of the dish.
- Begin adding boiling water, one ladle at a time, just enough to cover the rice. Stir continuously and let it absorb before adding more. Continue this process for about 10 minutes, allowing the starches to release and the grains to soften. Using water instead of stock allows the natural flavours of the rice, shallots, and hazelnuts to shine through with greater clarity and elegance.
- After 10 minutes, stir in the hazelnut paste. This will give the risotto a velvety texture and a deep, nutty flavour. Continue cooking and stirring gently for another 5 minutes, until the rice is perfectly al dente.
- Remove the pot from the heat and add a generous knob of butter and a handful of freshly grated Parmesan. Stir vigorously to create a creamy, luscious finish. Season to taste with salt and freshly ground black pepper.
For the parsley pureé
- Bring a pot of salted water to a boil and prepare a bowl of ice water on the side. Blanch 100 g of flat-leaf parsley leaves in the boiling water for about 15 to 20 seconds, just until they turn a vibrant green. Quickly transfer the parsley into the ice bath to stop the cooking process and lock in the colour. Once cooled, drain and gently squeeze out any excess water.
- Place the parsley in a high-speed blender with 3 tablespoons of extra virgin olive oil, a pinch of salt, and 0.3 g of xanthan gum. Blend until the mixture is completely smooth and bright green. If needed, adjust the texture with a small splash of cold water. For an ultra-silky finish, you can pass the purée through a fine mesh sieve.
- Use the purée immediately or store it in the refrigerator, covered tightly, for up to two days. To keep the colour vivid, press plastic wrap directly onto the surface.
For the Must
- In a small saucepan, combine the grape must and vinegar. Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, allowing the mixture to concentrate. Remove from the heat and let it cool completely. Once cold, it should have a syrupy consistency, rich and glossy.
For the hazelnut paste
- Preheat your oven to 150°C. Spread 150 g of Nocciole d’Alba (Alba hazelnuts) on a baking tray and roast them for about 20 minutes, or until golden brown and fragrant. Stir halfway through to ensure even roasting. Once out of the oven, allow them to cool slightly, then gently rub them with a clean kitchen towel to remove most of the skins. This step helps bring out a purer, sweeter nut flavour.
- Transfer the warm hazelnuts to a high-powered blender or food processor. Begin blending until they start to release their natural oils and form a coarse paste. Add 20ml of hazelnut oil gradually and continue blending until the mixture becomes smooth and creamy, with a glossy, fluid consistency.
- Use immediately or store in an airtight jar in a cool, dark place for up to a week. Stir before each use, as natural separation may occur.
To Plate up
- Spoon a generous ladle of the Hazelnut Risotto into the centre of a warm, shallow bowl. Using the back of a spoon, gently spread the risotto into a neat, circular shape. With a squeeze bottle or small spoon, dot or swipe the parsley purée around the risotto, creating contrast with its vibrant green colour. This not only adds a fresh herbal note but also brightens the dish visually.
- Finish by drizzling a few drops or a delicate swirl of the must reduction over and around the hazelnut risotto. Its glossy, syrupy texture and sweet acidity will balance the richness of the hazelnuts and the Parmesan. Garnish with a few toasted hazelnut pieces for crunch, or a light shaving of Parmigiano if desired. Serve immediately, warm and creamy.