Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
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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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