for 4 people

Risotto

2 tbsp	Fine Food Olio di nocciola
1	red onion, cut into strips
250 g	Fine Food Carnaroli Superfino
5 dl	red wine
¾ tsp	salt
6 dl	water, hot
1 tsp	Fine Food Jamaica Piment
50 g	grated Parmesan

Meat

1 tbsp	olive oil
2	Fine Food Limousin Tenderloin Steak (each approx. 180 g)
¼ tsp	salt

Chicory

150 g	red chicory, leaves removed
2 pinch	salt

Nut butter

30 g	butter
50 g	Fine Food Nocciola Piemonte IGP
¼ tsp	salt

Serve

a little

Fine Food Jamaica Piment

How it's done

Risotto

Heat 1 tbsp of oil in a pan. Add the onion, sauté for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in half of the wine, reduce completely. Pour in the remainder of the wine, season with salt. Gradually add the water to the rice, 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, season. Mix in the cheese and the remainder of the oil, cover and keep warm.

Meat

Heat the oil in a frying pan. Salt the meat, fry for approx. 2 mins. on each side. Remove the meat, wrap in foil and leave to rest for approx. 10 mins. Reduce the heat and wipe the cooking fat from the pan.

Chicory

Place the chicory in the same pan, allow to wilt, season with salt, remove.

Nut butter

Place the butter, hazelnuts and salt in the same pan, heat until the butter foams and smells nutty.

Serve

Carve the meat, serve with the risotto and chicory. Sprinkle with the allspice, serve with the nut butter.

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