Ingredients
- 1 L vegetable broth
- 480 g Vialone nano rice
- 3 porcini mushrooms
- 80 g toasted hazelnuts
- a shallot
- parsley
- laurel
- dry white wine
- hazelnut oil
- grated Parmesan
- extra virgin olive oil
- salt
- pepper
For the mushroom and hazelnut risotto recipe, clean the mushrooms by brushing them gently or rubbing them with a damp cloth in order to remove the earth residues, then cut them into cubes and sauté 3/4 of them in a pan with 2 tablespoons of oil, a tuft of chopped parsley, salt and pepper for 4-5 '.
In a saucepan, brown the sliced shallot, half the coarsely chopped hazelnuts and a bay leaf in 3 tablespoons of olive oil; after 2-3 'add the rice and toast it for a little less than a minute, blend with half a glass of white wine, let it evaporate, then add the broth, little by little, stirring constantly. After 12-13 'add the previously sautéed mushrooms, stir in a tablespoon of hazelnut oil and 2 tablespoons of parmesan and turn off after a minute.
In a small bowl, mix the rest of the finely chopped mushrooms and hazelnuts with a tablespoon of hazelnut oil, a sprig of parsley and a pinch of salt until you obtain an emulsion. Distribute the steaming risotto on the plates and complete with the emulsion before bringing it to the table.
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