Risotto with pecorino cheese and hazelnuts


  • 320 g Vialone Nano rice
  • 200 g pecorino romano (hard-cooked sheep’s cheese)
  • butter
  • vegetable stock
  • finely chopped toasted hazelnuts
  • black pepper
  • 1 shallot
  • Dried pulled horsemeat


Soften the finely diced shallot in a little oil.
Add the rice and toast it.
Add the stock a little at a time and cook the rice.
A few minutes before the end of cooking time, add the hazelnuts to the rice, stirring well.
Take off the heat, add the cheese, a piece of butter and beat well to make the risotto creamy.
Serve topped with the dried pulled meat.