Porcini mushroom risotto with toasted hazelnuts

Porcini mushroom risotto with toasted hazelnuts

Total: 30 min. | Active: 30 min.
Nutritional value / people: 636 kcal
, Fat: 25 g
, Carbohydrate: 83 g
, Protein: 17 g

Sometimes food can just be classic, without all the frills. Wonderful everyday recipes such as mushroom risotto are appreciated precisely for their simplicity. We usually already have all of the ingredients we need in the cupboard and can start cooking without really thinking about it if we need a quick meal after a stressful day. The constant stirring has an almost meditative effect and makes the risotto that much creamier.


4 people


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

1 onion, finely chopped
3 thyme sprigs, leaves torn off
40 g butter
30 g dried porcini mushrooms, soaked in water
400 g risotto rice
1 ½ dl dry white wine
1 litre vegetable bouillon, hot
30 g butter
60 g Parmesan, freshly grated
salt and pepper to taste
1 tbsp Parmesan, freshly grated
1 handful hazelnut, coarsely chopped, lightly roasted
some thyme sprigs
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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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