KEY POINTS:
Serves 4
150g hazelnuts
4 cups chicken or vegetable stock
1 tbsp beef marrow (optional)
1 tbsp hazelnut oil
3 shallots (50g), finely chopped
2 cups risotto rice, such as arborio or ferron
2 stalks celery (150g), finely diced
1/2 cup dry white wine
juice and grated rind of half a lemon
1/2 tsp sea salt and freshly ground black pepper
2 egg yolks beaten with 4 tbsp cream
lemon wedges
4 fresh figs, halved
Prepare the hazelnuts by roasting them in the oven or dry-frying for five minutes to brown. Rub them in a teatowel to remove the skins. Chop roughly.
Heat the stock in a pot and keep it simmering.
Melt the marrow and oil in a pan, add the shallots and saute for five minutes.
Add the rice and celery, stirring until the rice is transparent and well-coated.
Add the wine, lemon rind and lemon juice, stir, and cook until absorbed.
Add pepper and salt.
Add the hot stock, ladleful by ladleful, stirring over a medium heat until each addition is absorbed.
After about 20 minutes the rice should be wet and creamy but definitely firm to the bite.
Stir in the hazelnuts, egg yolks and cream and heat.
Serve immediately in bowls with figs and lemon wedges on the side.