Caramelized hemp seeds
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Add the hemp seeds, mix, spread immediately onto a sheet of baking paper, leave to cool.
Heat the oil in a pan. Sauté the onion for approx. 2 mins. Add the rice and hemp seeds, sauté while stirring until the rice is translucent. Add the red chicory and cook briefly, pour in the wine, reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the clotted cream. Break the caramelized hemp seeds into pieces and sprinkle over the risotto, drizzle with oil.