The San Daniele risotto with peas, chickpeas, and hazelnuts is a refined yet simple dish to prepare, a recipe that gathers, marries, and combines sweet and delicate flavors. The San Daniele risotto is perfect for an important lunch or dinner, ideal for festive days or to celebrate a special occasion. A dish that captivates, amazes, and satisfies first the eyes and then the palate. A poem!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup Vialone Nano rice
- 1/3 cup frozen peas
- 1/3 cup cooked chickpeas (and peeled)
- 1 oz San Daniele Prosciutto
- 0.7 oz red onion
- 1/3 oz whole toasted hazelnuts
- as needed hazelnut crumbs
- 1 tbsp butter
- as needed salt
- 1 tbsp extra virgin olive oil
- 1/4 cup white wine
- as needed vegetable broth
Tools
- 1 Cutting Board
- 1 Kitchen Knife
- 1 High-sided Saucepan
- 1 Wooden Spoon
Steps
Thinly slice the onion and let it soften in a saucepan with the extra virgin olive oil. When it becomes translucent, add the frozen peas, cooked and peeled chickpeas and let them season. Also add the San Daniele Prosciutto cut into strips. Add the rice and toast it for a few minutes over high heat. Deglaze with white wine and let it evaporate. Add a ladle of hot broth and cook, adding more broth as it dries. It will take about twenty minutes (it depends on the cooking time of the rice indicated on the package). Once cooked, adjust the salt but be careful because between the prosciutto and the broth, the risotto may already be flavorful. Finish with a pat of butter. Allow the risotto to rest for a couple of minutes, then transfer to plates and add the hazelnut crumbs and whole hazelnuts.
