{"id":16789,"date":"2026-03-21T13:00:23","date_gmt":"2026-03-21T12:00:23","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/calcots-risotto-with-romesco-and-toasted-hazelnuts-the-ultimate-fusion-recipe\/"},"modified":"2026-08-26T12:39:43","modified_gmt":"2026-08-26T10:39:43","slug":"calcots-risotto-with-romesco-and-toasted-hazelnuts-the-ultimate-fusion-recipe","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/calcots-risotto-with-romesco-and-toasted-hazelnuts-the-ultimate-fusion-recipe\/","title":{"rendered":"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe"},"content":{"rendered":"<p>The elegance of a perfectly creamy Italian risotto meets the strength of Catalan traditions in a single bite. This <strong>cal\u00e7ot risotto<\/strong> is an authentic fusion recipe where the flavors of the land are transformed into a comforting gourmet experience full of contrasts.<\/p>\n<p>In Catalonia, we are crazy about cal\u00e7ots, and often, because we are so excessive, we end up with some leftovers. Instead of leaving them forgotten, today they receive the starring role they deserve in a combination that surprises with its creaminess and crunchy touch.<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can watch the video with all the steps to prepare <strong>cal\u00e7ot risotto with romesco and toasted hazelnuts<\/strong> in the easiest way.<\/p>\n<p>And if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<\/p>\n<p><strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<br \/>\n<div id=\"erdyt-6a8f554ad17cb\" data-id=\"8EWpl-fq_vs\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-8EWpl-fq_vs-6a8f554ad17cb\" data-vid=\"8EWpl-fq_vs\"   data-src=\"https:\/\/www.youtube.com\/embed\/8EWpl-fq_vs?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/8EWpl-fq_vs\/hqdefault.jpg\"  alt=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/8EWpl-fq_vs\/hqdefault.jpg\",\"uploadDate\":\"2026-03-21T13:00:23+01:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/8EWpl-fq_vs?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=8EWpl-fq_vs\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script><\/p>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 10 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 18 min<br \/>\n&#x23f1; <strong>Total time:<\/strong> 28 min<\/p>\n<ul>\n<li>160 g carnaroli rice<\/li>\n<li>10 cal\u00e7ots or leeks (already roasted and peeled)<\/li>\n<li>750 ml vegetable broth<\/li>\n<li>25 g butter<\/li>\n<li>3 tbsp romesco sauce<\/li>\n<li>20 g toasted hazelnuts<\/li>\n<li>Thyme<\/li>\n<li>Salt<\/li>\n<li>Black pepper<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-15647\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/03\/Risotto-de-calcots-con-romesco-y-avellanas-tostadas-la-receta-fusion-definitiva-1.jpg\"  alt=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/03\/Risotto-de-calcots-con-romesco-y-avellanas-tostadas-la-receta-fusion-definitiva-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/03\/Risotto-de-calcots-con-romesco-y-avellanas-tostadas-la-receta-fusion-definitiva-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/03\/Risotto-de-calcots-con-romesco-y-avellanas-tostadas-la-receta-fusion-definitiva-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare cal\u00e7ot risotto with romesco and toasted hazelnuts<\/strong><\/h3>\n<h4><strong>The base: toasting the rice and preparing the cal\u00e7ots<\/strong><\/h4>\n<p>First, the cal\u00e7ots must be clean and peeled. The secret to a good risotto begins with a good toasting. In a saucepan, add a little butter and toast the Carnaroli rice. <strong>The chef&#8217;s trick:<\/strong> the rice is toasted until, when you touch it with the back of your hand, you feel it burning. That is the right moment to start adding the broth.<\/p>\n<h4><strong>The soul of the dish: the cal\u00e7ot cream<\/strong><\/h4>\n<p>While the rice cooks with the first ladles of hot broth, blend a good amount of cal\u00e7ots with a little broth using an immersion blender. We are looking for a smooth, green texture. The rest of the cal\u00e7ots are cut into thick slices so you can find them later in the dish.<\/p>\n<h4><strong>Perfect mantecatura and assembly<\/strong><\/h4>\n<p>When the rice has about 8 minutes left, incorporate the cal\u00e7ot cream so the flavor is fully integrated. Once ready, turn off the heat. Now comes the key step: add the butter taken directly from the freezer and the grated sheep&#8217;s cheese. After covering and letting it rest for two minutes, give it a final stir to achieve that &#8220;brutal&#8221; creaminess.<\/p>\n<h3><strong>Serve and enjoy<\/strong><\/h3>\n<p>Plating is done by tapping the base of the plate so the rice spreads out level. Top with a few dots of romesco sauce, the toasted hazelnuts for the crunch, a little more cheese, and freshly ground black pepper.<\/p>\n<hr \/>\n<h3><strong>Tricks and tips for a perfect result<\/strong><\/h3>\n<h4><strong>Frozen butter for shine<\/strong><\/h4>\n<p>Using very cold butter at the end of cooking causes a thermal shock with the hot rice that helps create a much brighter and creamier emulsion without needing to add excess fat.<\/p>\n<h4><strong>Control the salt level<\/strong><\/h4>\n<p>It is important to be careful when adding salt, as the vegetable broth and the aged sheep&#8217;s cheese already provide quite a lot of power. Always tasting before finishing the dish is essential.<\/p>\n<h4><strong>Alternative if you don&#8217;t have cal\u00e7ots<\/strong><\/h4>\n<p>If it is not in season or there are no cal\u00e7ots available, you can use this same technique using leeks. The result is still divine and very elegant.<\/p>\n<hr \/>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of rice is best for this risotto?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Carnaroli rice is ideal because it maintains the grain structure very well and releases just the right amount of starch for perfect creaminess.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use cal\u00e7ots left over from a cal\u00e7otada?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Absolutely. It is an excellent way to use leftovers. Just make sure to remove the charred skin well before blending them.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What is a substitute for romesco sauce?<\/h4>\n<p style=\"font-family: 'Jost', sans-serif; font-size: 16px; margin-top: 5px;\">Although romesco is key in this fusion, you could use a little piquillo pepper sauce with crushed nuts.<\/p>\n<\/div>\n<\/div>\n<p><script type=\"application\/ld+json\">\n  {\n    \"@context\": \"https:\/\/schema.org\",\n    \"@type\": \"FAQPage\",\n    \"mainEntity\": [{\n      \"@type\": \"Question\",\n      \"name\": \"What type of rice is best for this risotto?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Carnaroli rice is ideal because it maintains the grain structure very well and releases just the right amount of starch for perfect creaminess.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use cal\u00e7ots left over from a cal\u00e7otada?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Absolutely. It is an excellent way to use leftovers. Just make sure to remove the charred skin well before blending them.\"\n      }\n    }, {\n      \"@type\": \"Question\",\n      \"name\": \"What is a substitute for romesco sauce?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Although romesco is key in this fusion, you could use a little piquillo pepper sauce with crushed nuts.\"\n      }\n    }]\n  }\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<p>If you like authentic flavors and rice techniques, these suggestions are ideal:<\/p>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-de-setas-la-receta-del-un-plato-otonal-italiano-tradicional-y-cremoso-2\/\" target=\"_new\" rel=\"noopener\">Mushroom risotto<\/a><\/strong>: the traditional recipe for a very creamy autumnal dish.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-a-los-cuatro-quesos-como-lograr-el-equilibrio-perfecto-2\/\" target=\"_new\" rel=\"noopener\">Four-cheese risotto<\/a><\/strong>: discover how to achieve the perfect balance of flavors.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/risotto-de-gorgonzola-y-nueces-trucos-para-un-arroz-cremoso-2\/\" target=\"_new\" rel=\"noopener\">Gorgonzola and walnut risotto<\/a><\/strong>: the best tricks for an irresistible and crunchy rice.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your fusion cal\u00e7ot risotto!<\/strong><\/h3>\n<p>This union between Italy and Catalonia is proof that cooking has no borders when the ingredients are good.<\/p>\n<p>If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>Instagram<\/strong><\/a> for more Italian tricks with a local accent.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div 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data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/sddefault.jpg&quot;}\" data-video-id=\"v019dQuV8Tw\" data-video-title=\"El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 576 512\" class=\"svg-inline--fa fa-youtube fa-w-18\"><path fill=\"currentColor\" d=\"M549.655 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src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"15651\">\n<h2 class=\"vrtl-recipe__title\">Cal\u00e7ot risotto with romesco sauce and toasted hazelnuts<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/03\/Risotto-de-calcots-con-romesco-y-avellanas-tostadas-la-receta-fusion-definitiva.jpg\"  alt=\"Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ Fusion Main courses Recipes Step-by-step in three minutes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">An incredible fusion recipe that combines the Italian risotto technique with the flavor of Catalan cal\u00e7ots, romesco sauce, and the crunchy touch of hazelnuts.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Catalan, Fusion, Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">10 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">18 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">28 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">395 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">fusion cuisine, leftover recipe<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">160<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">carnaroli rice<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">10<\/span> <span class=\"vrtl-recipe__ingredient-name\">cal\u00e7ots or leeks<\/span> <span class=\"vrtl-recipe__ingredient-note\">already roasted and peeled<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">750<\/span> <span class=\"vrtl-recipe__unit\">ml<\/span> <span class=\"vrtl-recipe__ingredient-name\">vegetable broth<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">25<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">butter<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">3<\/span> <span class=\"vrtl-recipe__ingredient-name\">tbsp romesco sauce<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">20<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">toasted hazelnuts<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Cured sheep cheese to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Fresh thyme<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Black pepper<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">Blend half of the roasted cal\u00e7ots with a little vegetable broth until you get a fine cream<\/li>\n<li class=\"vrtl-recipe__step\">Cut the rest of the cal\u00e7ots into thick slices to add texture to the dish<\/li>\n<li class=\"vrtl-recipe__step\">Toast the rice in a saucepan with a knob of butter until the grain is hot to the touch<\/li>\n<li class=\"vrtl-recipe__step\">Add the hot vegetable broth little by little, stirring constantly<\/li>\n<li class=\"vrtl-recipe__step\">Incorporate the cal\u00e7ot cream when there are about 8 minutes left to finish cooking<\/li>\n<li class=\"vrtl-recipe__step\">Turn off the heat when the rice is al dente<\/li>\n<li class=\"vrtl-recipe__step\">Add the very cold butter taken from the freezer and the grated sheep cheese<\/li>\n<li class=\"vrtl-recipe__step\">Cover the saucepan and let it rest for 2 minutes for a perfect mantecatura<\/li>\n<li class=\"vrtl-recipe__step\">Plate the risotto by tapping the base to level it out<\/li>\n<li class=\"vrtl-recipe__step\">Decorate with dots of romesco sauce, toasted hazelnuts, thyme, and black pepper<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/8EWpl-fq_vs\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The elegance of a perfectly creamy Italian risotto meets the strength of Catalan traditions in a single bite. This cal\u00e7ot risotto is an authentic fusion recipe where the flavors of the land are transformed into a comforting gourmet experience full of contrasts. In Catalonia, we are crazy about cal\u00e7ots, and often, because we are so excessive, we end up with some leftovers. Instead of leaving them forgotten, today they receive the starring role they deserve in a combination that surprises with its creaminess and crunchy touch. Watch the video with all the steps Below you can watch the video with all the steps to prepare cal\u00e7ot risotto with romesco and toasted hazelnuts in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 10 min &#x23f1; Cooking time: 18 min &#x23f1; Total time: 28 min 160 g carnaroli rice 10 cal\u00e7ots or leeks (already roasted and peeled) 750 ml vegetable broth 25 g butter 3 tbsp romesco sauce 20 g toasted hazelnuts Thyme Salt Black pepper Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. How to prepare cal\u00e7ot risotto with romesco and toasted hazelnuts The base: toasting the rice and preparing the cal\u00e7ots First, the cal\u00e7ots must be clean and peeled. The secret to a good risotto begins with a good toasting. In a saucepan, add a little butter and toast the Carnaroli rice. The chef&#8217;s trick: the rice is toasted until, when you touch it with the back of your hand, you feel it burning. That is the right moment to start adding the broth. The soul of the dish: the cal\u00e7ot cream While the rice cooks with the first ladles of hot broth, blend a good amount of cal\u00e7ots with a little broth using an immersion blender. We are looking for a smooth, green texture. The rest of the cal\u00e7ots are cut into thick slices so you can find them later in the dish. Perfect mantecatura and assembly When the rice has about 8 minutes left, incorporate the cal\u00e7ot cream so the flavor is fully integrated. Once ready, turn off the heat. Now comes the key step: add the butter taken directly from the freezer and the grated sheep&#8217;s cheese. After covering and letting it rest for two minutes, give it a final stir to achieve that &#8220;brutal&#8221; creaminess. Serve and enjoy Plating is done by tapping the base of the plate so the rice spreads out level. Top with a few dots of romesco sauce, the toasted hazelnuts for the crunch, a little more cheese, and freshly ground black pepper. Tricks and tips for a perfect result Frozen butter for shine Using very cold butter at the end of cooking causes a thermal shock with the hot rice that helps create a much brighter and creamier emulsion without needing to add excess fat. Control the salt level It is important to be careful when adding salt, as the vegetable broth and the aged sheep&#8217;s cheese already provide quite a lot of power. Always tasting before finishing the dish is essential. Alternative if you don&#8217;t have cal\u00e7ots If it is not in season or there are no cal\u00e7ots available, you can use this same technique using leeks. The result is still divine and very elegant. Frequently Asked Questions What type of rice is best for this risotto? Carnaroli rice is ideal because it maintains the grain structure very well and releases just the right amount of starch for perfect creaminess. Can I use cal\u00e7ots left over from a cal\u00e7otada? Absolutely. It is an excellent way to use leftovers. Just make sure to remove the charred skin well before blending them. What is a substitute for romesco sauce? Although romesco is key in this fusion, you could use a little piquillo pepper sauce with crushed nuts. Related recipes you will love If you like authentic flavors and rice techniques, these suggestions are ideal: Mushroom risotto: the traditional recipe for a very creamy autumnal dish. Four-cheese risotto: discover how to achieve the perfect balance of flavors. Gorgonzola and walnut risotto: the best tricks for an irresistible and crunchy rice. Enjoy your fusion cal\u00e7ot risotto! This union between Italy and Catalonia is proof that cooking has no borders when the ingredients are good. If you liked it, subscribe to my YouTube channel and Instagram for more Italian tricks with a local accent. Enjoy your meal! Cal\u00e7ot risotto with romesco sauce and toasted hazelnuts An incredible fusion recipe that combines the Italian risotto technique with the flavor of Catalan cal\u00e7ots, romesco sauce, and the crunchy touch of hazelnuts. DishFirst course CuisineCatalan, Fusion, Italian Preparation time10 minutes Cooking time18 minutes Total time28 minutes Servings2 Calories395 kcal AuthorMia Villar Raurich Tagsfusion cuisine, leftover recipe Ingredients 160 g carnaroli rice 10 cal\u00e7ots or leeks already roasted and peeled 750 ml vegetable broth 25 g butter 3 tbsp romesco sauce 20 g toasted hazelnuts Cured sheep cheese to taste Fresh thyme Salt Black pepper Instructions Blend half of the roasted cal\u00e7ots with a little vegetable broth until you get a fine cream Cut the rest of the cal\u00e7ots into thick slices to add texture to the dish Toast the rice in a saucepan with a knob of butter until the grain is hot to the touch Add the hot vegetable broth little by little, stirring constantly Incorporate the cal\u00e7ot cream when there are about 8 minutes left to finish cooking Turn off the heat when the rice is al dente Add the very cold butter taken from the freezer and the grated sheep cheese Cover the saucepan and let it rest for 2 minutes for a perfect mantecatura Plate the risotto by tapping the base to level it out Decorate with dots of romesco sauce, toasted hazelnuts, thyme, and black pepper Video &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":15643,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2683,390,389,2894],"tags":[2760,2494,3175,3067,3127,3177,3176],"class_list":["post-16789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fusion-en","category-main-courses","category-recipes","category-step-by-step-in-three-minutes","tag-butter-2","tag-calcots","tag-carnaroli-rice-2","tag-hazelnuts","tag-leeks","tag-romesco-sauce","tag-sheep-cheese"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Calcots risotto with romesco and toasted hazelnuts: the ultimate fusion recipe ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"A fusion recipe where Italian risotto meets calcots and romesco sauce. 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