Hazelnut Mushroom Risotto Recipe
I found this Hazelnut Mushroom Risotto recipe on the web a couple of years ago. Hazelnut Mushroom Risotto has been my favorite since then. You will love it!
Ingredients
7 oz (210 g) shiitake mushrooms, sliced
3 1/2 oz (105 g) black trumpet mushrooms, sliced
14 oz (420 ) white mushrooms, sliced
5 tbs (75 ml) shallots, minced
5 tbs (75 ml) Hazelnut Oil
17 1/2 oz (525 g) Italian Arborio rice
27 oz (810 ml) chicken stock
4 sprigs thyme
3 1/2 oz (105 g) hazelnuts, chopped
3 1/2 oz (105 g) Parmesan cheese sea salt, to taste pepper, to taste
Directions
Saute mushrooms and shallots in a large pan with 2 tbs hazelnut oil over moderate heat.
Add rice, stir.
Slowly add half the chicken stock, little by little, until liquid is absorbed.
Mix in sliced mushrooms, thyme and cook with a little additional stock until mushrooms are done.
Cool risotto on baking sheet.
For serving, heat the rest of the chicken stock in saute pan, add risotto.
Stir in chopped hazelnuts.
Mix in Parmesan cheese, salt and pepper.
Blend in the rest of hazelnut oil for a nice shine and flavor.
Add rice, stir.
Slowly add half the chicken stock, little by little, until liquid is absorbed.
Mix in sliced mushrooms, thyme and cook with a little additional stock until mushrooms are done.
Cool risotto on baking sheet.
For serving, heat the rest of the chicken stock in saute pan, add risotto.
Stir in chopped hazelnuts.
Mix in Parmesan cheese, salt and pepper.
Blend in the rest of hazelnut oil for a nice shine and flavor.
