Risotto with Onion Cream and Hazelnuts

Name: Risotto with Onion Cream and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Vegetable broth 7 ¼ cups; White wine 1.8 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red onions to be peeled 1.75 lbs; Butter 8 ½ tbsp; Sage 12 leaves; White wine vinegar 2.8 tbsp; Fine salt to taste; Parmigiano Reggiano PDO cheese to grate 4.2 oz; Butter 4 tbsp; Extra virgin olive oil 2 tbsp; Toasted hazelnuts coarsely chopped 2.75 oz; Sage small leaves to taste; Sunflower seed oil to taste

it de es fr br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Francesco Vitale di Remulass

If you're into Italian food—especially from Lombardy—this risotto with onion cream is a must. Really. The Milano onion, which is sweet and aromatic, makes this dish shine. When blended to a velvety smoothness, it pairs perfectly with the toasted hazelnuts. The mix is so so good. You get this awesome contrast of tender and crunchy, which is great. This isn’t just another creamy risotto recipe; it’s a true nod to Milan’s rich culinary vibe. Local ingredients? Pretty much showcased to perfection, resulting in a meal that’s both moist and packed with nutty goodness. Some folks might compare it to classics like mushroom risotto, but with hazelnuts, it is way, way better.

Milanese cuisine thrives on using local treasures—and here's the thing—this hazelnut risotto nails that vibe. The hazelnuts offer a deep, woody flavor and a golden crunch that really complements the sweet onion cream. And you know what? It’s the blend of crispy and smooth textures in each bite that makes it stand out in the world of onion risotto. Plus, even with all that nutty richness, it stays light thanks to the delicate onion and its perfectly creamy finish. It sits proudly alongside other northern Italian risotto variations, each bringing its own twist—be it with peppers and burrata or wild mushrooms. This creamy risotto recipe isn’t just about Milan’s innovative side, but also about the best local ingredients. It feels both classic and a bit special. For anyone who loves gourmet risotto or wants to dive into Lombardy’s culinary heritage, this dish is sure to leave a lasting impression. Seriously.

INGREDIENTS

Carnaroli rice 1.6 cups (320 g)

Vegetable broth 7 ¼ cups (1.7 l)

White wine 1.8 oz (50 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for the onion cream: Red onions 1.75 lbs (800 g) - to be peeled; Butter 8 ½ tbsp (120 g); Sage 12 leaves; White wine vinegar 2.8 tbsp (40 g); Fine salt to taste

for creaming: Parmigiano Reggiano PDO cheese 4.2 oz (120 g) - to grate; Butter 4 tbsp (60 g); Extra virgin olive oil 2 tbsp (30 g)

for garnishing: Toasted hazelnuts 2.75 oz (80 g) - coarsely chopped; Sage to taste - small leaves; Sunflower seed oil to taste

Preparation

How to prepare Risotto with Onion Cream and Hazelnuts

To prepare risotto with onion cream and hazelnuts, first prepare the Vegetable broth and keep it warm. Clean and slice the red onions 1. In a hot pot, add the diced butter 2. Once melted, add the onions 3.

Add the sage leaves 4, season with salt 5 and pepper, and cook covered for 15 minutes on medium-low heat, stirring occasionally 6.

The onions should be soft and dry 7. Deglaze with white wine vinegar 8 and let it evaporate, then transfer the onions to a jug 9.

Blend with an immersion blender until smooth and velvety 10. Strain the cream through a sieve 11 to make it more homogeneous. Move on to cooking the rice: heat a dash of oil in a saucepan 12.

Add the rice 13 and season with salt 14. Once the rice is well toasted and hot, deglaze with white wine 15 and let it evaporate.

Cook for 10 minutes, adding the broth little by little; always ensure the liquid is boiling and that the previous amount has been absorbed 16. Meanwhile, fry the sage leaves briefly in hot seed oil at 340°F 17, just long enough to make them crispy, then drain them 18.

Place them on a tray lined with paper towels to absorb the oil 19 and set aside. After 10 minutes of cooking the rice, add the onion cream to the saucepan 20 and continue cooking for another 2 minutes. Turn off the heat 21.

Cream with grated Parmigiano Reggiano, cold butter 22, and oil 23. Finally, add pepper to taste 34.

Stir vigorously, then let it rest for a minute 25. Plate the risotto, garnishing with toasted and coarsely chopped hazelnuts 26 and the fried sage leaves. The risotto with onion cream and hazelnuts is ready to be served 27!