Home » Risotto with cheese and pepper prawns and hazelnuts

Risotto with cheese and pepper prawns and hazelnuts

by Ada Parisi
5 min read
Risotto cacio e pepe gamberi e nocciole

Risotto with cheese and pepper prawns and hazelnuts. The risotto which I present today's sophisticated, catchy but really easy to prepare and I assure you that you will make a great impression. On the other hand, risotto is one of the fundamentals of Italian cuisine and lend themselves to all sorts of interpretations, from the most traditional to the most creative: have a look at all my RECIPES FOR RICE to find the right one for you, Also sweet version. And on my channel YOUTUBE Also find some video recipes for risotto.

Today's recipe is perfect for an elegant dinner, with friends or even two (romantic!) or for parties, from Christmas to Easter. A first fish that blends ingredients that the great Italian dishes offer a modern touch for a few years. The flavors are intense and special: the cheese and pepper risotto, variation of delicious PASTA CHEESE AND PEPPER ROMAN, has savory and aromatic notes. That will go perfectly with the sweetness of the prawns, just blanched in a pan with a little oil and salt, to leave intact the taste of wonderful sea. The hazelnuts give a crispy touch, the files that note of freshness and acidity that I like so much. A few thyme leaves gives the risotto a brushwood aroma.

I suggest you use a cheese not too seasoned and not too salty, so that the risotto is harmonious taste. Attention to cooking shrimp, They just have to change color and remain almost creamy inside. In place of the prawns you can use shrimp or, changing gender, the cod seared.

This risotto with cheese and pepper prawns and hazelnuts, accompanied by a glass of bubbles, It will be the first perfect dish for all your most important dinners or romantic. In my opinion, is one of my most successful risotto, I hope it is for you too. Now I just have to wish you good day!

Risotto cacio e pepe gamberi e nocciole


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.0/5
( 3 voted )


320 grams of Carnaroli rice

light vegetable broth, to taste

60 ml of Prosecco Docg (extra brut or brut version)

40 grams of cold butter

140 grams of grated pecorino romano Pdo

salt and pepper: to taste

8 jumbo shrimp

the zest of one lime

a teaspoon of extra virgin olive oil

Gentile delle Langhe Pgi hazelnut Round 30 grams

lemon thyme,to taste


Risotto with pecorino and pepper, shrimp and hazelnuts

For the cheese and pepper risotto with shrimp and hazelnuts, coarsely chop the nuts and toast over low heat. Set aside.

Clean the prawns by removing the head and shell, then cut them into regular pieces about two centimeters.

Toast the rice in a pan (preferably copper) over very low heat and fat-free (do not use no oil or butter). Stir occasionally. Pour in the Prosecco Docg. When the alcoholic portion of the wine has evaporated, start cooking the risotto slowly adding the vegetable stock. Bring the cooked risotto, adding broth whenever rice dries. When the risotto is on the wave and very al dente, turn off the stove, stir in the diced cold butter and grated pecorino. Try the risotto, adjust the salt if necessary and add the grated lime zest. Add the freshly ground black pepper, in abundance. If necessary, Add a few tablespoons of broth to give extra creaminess to risotto and mix. Cover the Pan and leave to rest for approximately one minute risotto.

While the risotto rest, skip the prawns in a hot pan with a drizzle of extra virgin olive oil. This operation must be done with a high heat and for a few seconds, until the prawns will not change color.

Serve the cheese and pepper risotto with shrimp and hazelnuts on dinner plates or in individual bowls. Garnish each dish with the prawns, toasted hazelnuts and a few leaves of lemon thyme. Bon appétit!

MATCHING: Boizel Champagne, Blanc de blancs. A classic French Champagne production, produced by one of the most important fashion houses, using only grapes Chardonnay, but from different vintages and territories around Epernay, the capital of Champagne. A blend of premier and grand crus which is characterized by smells and tastes very large. On the nose there are the floral notes (Acacia) and citrus notes, honey, the almond; on the palate the taste of grapefruit, toasted hazelnut and butter. The perlage is fine, intense and elegant. The fin to mouth is fruity and very long. In conjunction with this recipe, shows the concordance with notes of hazelnut and butter; Instead the flavor contrasts with the sweet notes of the shrimp.

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Giuseppe Randazzo 6 December 2017 - 17:04

ADA, than good recipes, Thank you, I really like your page,
a hug from Bogota (Colombia)

Ada Parisi 7 December 2017 - 12:23

Thank you and welcome! A hug from Italy! ADA


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