Steps

• Clean, wash, and slice the carrots into not too small pieces.

  

• Place the carrots in a pot, add the butter, and sauté over high heat.

  

• Once the carrots are roasted and slightly softened, add the balsamic vinegar.

  

• Pour in two glasses of water and mix the ingredients.

  

• Add the salt, ground black pepper, and rosemary.

  

• Stir well and cook until the carrots are very soft and the water has almost completely evaporated. Let them cool slightly.

  

• Toast the hazelnuts in a non-stick pan for a few minutes. Be careful not to burn them, they should just turn golden.

  

• Place the hazelnuts in the mixer, add a pinch of salt, and start grinding them.

  

• After a few minutes, it will become a paste, but you need to continue.

  

• After a few more minutes, it will turn into a cream, now you can stop. If you want it even smoother, you can blend it a bit more.

  

• Put the cooking cream in a saucepan, heat it up and add the parmesan. It will only take a minute or two, as soon as the cheese has melted the fondue will be ready.

  

• Toast the rice in a pan.

  

• Prepare one liter of broth using the Beef Heart Bouillon or a vegetable one if you prefer. Add it to the rice gradually as it dries out and continue until half cooked.

  

• Now take the slightly warmed carrots and put them in the mixer.

  

• Start blending the carrots, add a bit of broth to facilitate. You need to obtain a well-blended and homogeneous mixture.

  

• When the rice is halfway cooked, add the carrot puree.

  

• Stir well and finish cooking. If necessary, adjust the salt and pepper. Stir in the butter and add the parmesan. The risotto is now ready.

  

• Plate up, add some parmesan fondue.

  

• Add some hazelnut butter.

  

• Complete the dish with crumbled hazelnuts.

  

• All that’s left is to enjoy your risotto.