Steps

• Clean, wash, and cut the carrots into moderately sized pieces.

  

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

  

• When the carrots are browned and slightly softened, add the balsamic vinegar.

  

• Also pour in two glasses of water and mix the ingredients.

  

• Add salt, ground black pepper, and rosemary.

  

• Mix well and cook until the carrots are very soft and the water is 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 only become golden.

  

• Place the hazelnuts inside the mixer, add a pinch of salt, and start chopping 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 mix a little more.

  

• Put the cooking cream in a saucepan, heat it, and add the Parmesan. It will only take one or two minutes; once the cheese has melted, the fondue is ready.

  

• Toast the rice in a pan.

  

• Prepare a quart of broth using beef or vegetable bouillon cubes, if you prefer. Add it to the rice as it dries out and continue until halfway through cooking.

  

• Now take the slightly cooled carrots and place them in the mixer.

  

• Start blending the carrots, adding a little broth to facilitate the operation. You need to get a well-blended and homogeneous mixture.

  

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

  

• Mix 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 it, add a little Parmesan fondue.

  

• Add some hazelnut butter.

  

• Complete the dish with crumbled hazelnuts.

  

• Now you just have to enjoy your risotto.