Porcini mushroom risotto with toasted hazelnuts


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Author

Corinne & Bettina - nom-nom


Nutritional Information

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


Ingredients

  • 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

View these products

Instructions

  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home