Risotto with pecorino cheese and hazelnuts

INGREDIENTS:

• 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

METHOD:

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.