for 4 person

Onions

8	red onions

3 tbsp	olive oil
¼ tsp	salt
6 sprig	thyme

Risotto

1 tbsp	olive oil
250 g	risotto rice
1 dl	white wine
9 dl	vegetable bouillon
40 g	grated Parmesan
20 g	butter
	salt and pepper to taste

Nut and salami topping

40 g	hazelnuts
100 g	salami
1	pear
4 sprig	thyme

salt and pepper to taste

How it's done

Onions

Make 4 crosswise incisions in the onions; do not cut all the way through.

Place the onions with the root facing downwards on a baking tray lined with baking paper, drizzle with oil, season with salt. Place the sprigs of thyme in the incisions.

To roast

Approx. 1 hr. in the centre of an oven preheated to 180°C.

Risotto

Heat the oil in a pan. Add the rice and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Gradually add the hot stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Mix the cheese and butter into the risotto.

Nut and salami topping

Coarsely chop the nuts, dice the salami and pear. Remove the thyme leaves from the stalks.

Dry-roast the nuts in a non-stick frying pan for approx. 3 mins. Add the salami, pear and thyme, stir fry for approx. 7 mins., season. Plate up the risotto, arrange the onions on top, gently open up, sprinkle with the nut and salami topping.

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