Porcini mushroom risotto with toasted hazelnuts

Total time: 30m
Preparation Time: 30m

For 4 people


Corinne & Bettina - nom-nom

Nutritional Information

Contains 636 Kcal, 17g Protein, 83g Carbohydrates, 25g Fat


  • 1 onions, finely chopped
  • some thyme sprigs
  • 400 g risotto rice
  • 30 g dried porcini mushrooms, soaked in water
  • 30 g butter
  • 1.5 dl dry white wine
  • 1 litre vegetable bouillon, hot
  • 1 tbsp Parmesan, freshly grated
  • salt and pepper to taste
  • 1 handful hazelnuts, roughly chopped, lightly toasted

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  • Sauté the onion and thyme in the butter on a low heat for approx. 5 mins. The onion should be soft and translucent but not brown. Squeeze out the mushrooms, add to the rice, sauté until translucent on a medium heat. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 18 mins. until the rice is creamy and al dente. Stir in the butter and cheese, season the risotto. Before serving, scatter parmesan and hazelnuts over the top and garnish with thyme.

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