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Hazelnut Mushroom Risotto Recipe
|Shiitake mushrooms||7 Ounce, sliced (210 Grams)|
|Black trumpet mushrooms||3 1⁄2 Ounce, sliced (105 Grams)|
|White mushrooms||14 Ounce, sliced (420 Grams)|
|Shallots||75 Milliliter, minced (5 Tablespoons)|
|Hazelnut oil||75 Milliliter (5 Tablespoon)|
|Italian arborio rice||17 1⁄2 Ounce (525 Grams)|
|Chicken stock||27 Ounce (810 Milliliter)|
|Hazelnuts||3 1⁄2 Ounce, chopped (105 Grams)|
|Parmesan cheese||3 1⁄2 Ounce (105 Grams)|
Serving size: Complete recipe
Calories 3786 Calories from Fat 1492
% Daily Value*
Total Fat 172 g264.8%
Saturated Fat 29 g145.2%
Trans Fat 0 g
Cholesterol 90.4 mg
Sodium 2727 mg113.6%
Total Carbohydrates 491 g163.7%
Dietary Fiber 22.4 g89.5%
Sugars 66.8 g
Protein 91 g181.6%
Vitamin A 34.2% Vitamin C 59.2%
Calcium 138.9% Iron 68%
*Based on a 2000 Calorie diet
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.