Creamy risotto with hazelnut paste

Ingredients

360 g carnaroli rice;
25 g hazelnut paste;
10 g whole roasted hazelnuts;
1 onion;
Rice vinegar to taste;
Dry white wine to taste;
Vegetable broth;
Extra virgin olive oil.

Procedure:

Gently brown the sliced onion in a couple of tablespoons of oil until it has lost all its water and is golden brown; dry the rice and toast it briefly, blend with a glass of white wine and continue cooking using the hot vegetable broth. Remove 2 minutes before the set time; stir the rice with the hazelnut paste, adding a couple of tablespoons of rice vinegar to calibrate acidity; distribute on the plates, finishing with a drizzle of extra virgin olive oil.