Creamy Risotto with Brussel Sprouts and Artichoke

Ingredients

• 3 tbsp butter
• 1 carrot, roughly chopped
• 1 large onion, roughly chopped
• Stalk of 1 artichoke, roughly chopped
• 2 bay leaves
• Some peppercorns
• 1/2 tsp dried oregano (or any herbs)
• 250 g halved raw Brussel sprouts
• 250 g shaved raw Brussel sprouts (carefully use a mandolin or a very sharp knife)
• 2 tsp unsalted butter
• Pinch of chili flakes
• Dried herbs (such as oregano)
• Salt
• 3 large tbsp of unsalted butter + 1 tsp for the hazelnut crunch
• 1 large white onion, finely chopped
• 2 garlic cloves, crushed chili flakes
• 2 cups of round risotto rice, such as Arborio
• 1 lemon, squeezed and zested
• 1/2 cup of finely grated parmesan
• 1/4 cup of hazelnuts, chopped