First clean the mushrooms and cut them into slices.
Let them then dry in a pan with a little oil and a pinch of salt, they will take just a few minutes.
Add half of the chopped hazelnuts to the mushrooms, cook briefly, keep aside a little for decoration and blend the rest until a thick cream is obtained.
In a saucepan, brown the shallot with a little oil along with the second half of the hazelnuts.
Add the rice and toast it with the hazelnuts, then add the wine.
Then start cooking with the broth, adding it a little at a time and stirring very often.
When they are almost cooked, add the mushroom cream and finish cooking.
Finally stir in the grain.
The risotto with mushroom and hazelnut cream is ready, decorated with mushrooms and chives and served.
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