Hazelnut & Mushroom Risotto

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4-6

INGREDIENTS
6 tbsp butter
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh thyme leaves (or use 1 tsp dried thyme)
1 bay leaf
¼ tsp salt
400g Swiss brown mushrooms, sliced
½ cup FreshLife Hazelnuts, roughly chopped
1 ½ cups Arborio rice
½ cup red wine
4 ¼ cups vegetable stock
2 tsp Worcestershire sauce
¼ cup freshly grated Parmesan
Salt and pepper to taste

Extra Parmesan, to serve

METHOD

  • In a dry pan over medium heat, toast the chopped hazelnuts until golden and fragrant (4-5 minutes). Remove and set aside.

  • Heat the olive oil and 1 tbsp of butter in a large pan over medium heat. Add the mushrooms, with the thyme and salt, and cook for 4-5 minutes or until browned. Remove half of the mushrooms and set aside. Add the garlic and onion and cook until translucent.

  • Begin heating the stock and Worcestershire sauce together in a separate pot.

  • Add the risotto rice and half of the hazelnuts to the pan with the mushrooms and onion and cook until the rice smells toasted and is slightly translucent. 

  • Add the red wine to deglaze the pan, then add a bay leaf, and continue to cook until the alcohol smell has dissipated and the rice has absorbed some of the fluid.

  • Add one ladle of the warmed stock to the pan at a time and wait until the rice has absorbed the liquid before adding the next ladle. Continue to do this until you run out of stock, stirring frequently, for about 20-22 minutes. 

  • Check the rice is cooked by smearing a grain of cooked rice on a plate or chopping board with your fingers. If it smears out smoothly with a tiny white dot in the middle, it is perfectly cooked.

  • Remove the bay leaf and stir through the remaining butter and the parmesan. Taste for seasoning.

  • Serve is shallow soup bowls with the reserved hazelnuts and mushrooms, and some extra parmesan.

 
Main Meals, Side DishSuze QuinlanHazelnuts