RECIPE HAZELNUTS RECIPES

Steps:

• 1. Simmer your chosen stock. Put a large, high-sided pan on a medium heat and toast the hazelnuts as it heats up.
  2. Meanwhile, peel the onion, trim the fennel and finely chop both.
  3. Tip the hazelnuts into a pestle and mortar, returning the pan to the heat. Add 1 tablespoon of olive oil and 1 knob of butter, followed by the chopped veg, then strip in the thyme leaves (reserving the soft tips for garnish).
  4. Squeeze the sausagemeat out of the skins into the pan, breaking it up with the back of a wooden spoon. Cook for 10 minutes, stirring occasionally, then stir in the rice to toast.
  5. After 2 minutes, pour in the wine and stir until absorbed.
  6. Now start adding the stock, a ladleful at a time, letting each one cook away before adding more, and stirring constantly for 16 to 18 minutes, or until the rice is cooked but still retains its shape.
  7. When done, add a splash of stock or water to make it oozy, then finely grate over most of the Parmesan, beat it in with the remaining butter, taste, and season to perfection.
  8. Turn the heat off, then bomb in little nuggets of fontina, so they melt subtly into the rice.
  9. Cover, and leave to rest off the heat for 2 minutes while you crush the nuts.
  10. Divide the risotto between warm plates, then finely grate over the remaining Parmesan.
  11. Sprinkle over the crushed nuts and thyme tips, then drizzle with extra virgin olive oil.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
• In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.