SMOKY EXPLOSION! Bacon, Chipotle, Hazelnuts & Paprika

• In the meantime, chop the onion.
• Prepare both types of stock.
• Melt a knob of butter in a pot or saucepan and fry the onion for 2 - 3 minutes over medium-high heat, then stir in the risotto rice and the smoked paprika.
• Fry for 1 more minute, then deglaze with a third of the vegetable stock.

• Allow the stock to slowly incorporate, stirring regularly.
• Repeat with the rest of the stock, adding it in two more batches.
• The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
• Add extra water and cook longer if you'd prefer the risotto to be less al dente.

• Roughly chop the hazelnuts.
• Melt a knob of butter in a frying pan over high heat. Toast the panko and the hazelnuts for 3 - 4 minutes until golden brown.
• Grate half of the Parmigiano Reggiano directly into the panko mixture, then fry for 1 more minute.
• Season to taste with salt and pepper, then transfer to a bowl and set aside.

• In the same pan, fry the bacon lardons for 4 minutes over medium-high heat.
• Stir in the flour and fry for 2 - 3 more minutes. 
• Add the chipotle paste* and the beef stock, then simmer for 2 - 3 minutes until thick and glossy.
• In the meantime, finely chop the chives.

*Take care, this ingredient is spicy! Use as preferred.