Buttery Hazelnut Risotto with Toasted Nuts
Creamy Italian risotto infused with roasted hazelnuts and finished with hazelnut oil for deep, nutty richness. Arborio rice is stirred constantly while stock is added gradually, creating a luxurious, velvety texture with toasted hazelnut pieces throughout. The hazelnut oil drizzle and fresh parsley add brightness to this elegant side dish or light main course. Serve warm as an impressive dinner party centerpiece or sophisticated weeknight dinner that feels special without excessive complexity.
Ingredients
- 1 cup hazelnuts, whole
- 7 cups chicken or vegetable stock
- 2 bay leaves, whole
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 onion, finely chopped
- ½ teaspoon garlic powder
- 1 ½ cups risotto rice, such as Arborio
- 1 cup dry Italian white wine
- salt, to taste
- pepper, to taste
- ½ cup Parmesan, grated, plus extra
- 2 tablespoons hazelnut oilwalnut oil1:1different nut profile
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- 2 tablespoons fresh parsley, finely chopped
Instructions
- 1
Preheat oven to 350F. Toast hazelnuts in baking tray for 10 minutes.
- 2
Cool hazelnuts and roughly chop them.
- 3
Heat stock in large saucepan until barely simmering. Add bay leaves.
- 4
Heat large deep frying pan to medium heat. Add olive oil and 1 tablespoon butter. Cook onion for 8 to 10 minutes until softened.
- 5
Add garlic powder and cook for 1 minute. Add risotto rice and toast for 1 minute, coating well in the oils.
- 6
Pour white wine into pan. Cook rice until wine is mostly absorbed.
- 7
Slowly add hot stock a ladleful at a time, stirring constantly, until rice is plump and creamy with slight bite, about 15 to 20 minutes.
- 8
Remove from heat. Add remaining butter and stir quickly to emulsify.
- 9
Stir in Parmesan and most of the chopped hazelnuts. Season with salt and pepper.
- 10
Serve hot topped with remaining hazelnuts, hazelnut oil drizzle, and fresh parsley.
Tips
Toast hazelnuts fully to unlock their flavor, then roughly chop to retain nutty texture throughout the finished risotto.
Add stock gradually and stir constantly to release rice starches, creating the signature creamy risotto texture with tender grains.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop with additional stock or water to restore creaminess.
Prepare components ahead: toast and chop hazelnuts, chop onion and parsley, measure stock and wine. Toast rice and begin cooking only when ready to serve.
Serve immediately while hot and creamy. Divide among bowls and top with reserved hazelnuts, hazelnut oil, and parsley. Offer extra Parmesan at table.
Common Mistakes
Add stock too quickly to avoid gummy, mushy rice that loses its tender-firm bite
Stir constantly to prevent sticking and ensure even, creamy texture throughout
Use hot stock to avoid shocking the rice and interrupting the cooking process
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I make risotto without constant stirring?
Traditional risotto requires regular stirring to release starches and create creaminess. Oven-baked risotto methods exist but differ significantly from this stovetop version.
What if my risotto is too thick or thin?
Too thick: add hot stock gradually. Too thin: continue cooking without added liquid. Consistency should flow slightly on the plate when served.
Can I freeze hazelnut risotto?
Freeze up to 1 month in airtight containers. Thaw overnight in refrigerator. Reheat gently on stovetop with additional stock to restore original creamy consistency.