Porcini mushroom risotto with toasted hazelnuts

Name: Porcini mushroom risotto with toasted hazelnuts
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 70 g butter; 60 g Parmesan; 1 tbsp Parmesan; 1 onions; 30 g dried porcini mushrooms; 1 handful hazelnuts; 400 g risotto rice; 1 litre vegetable bouillon; 3 thyme sprigs; salt and pepper to taste; some thyme sprigs; 1 ½ dl dry white wine

Total: 30 min. | Active: 30 min.

vegetarian

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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.

Corinne and Bettina - nom-nom

Ingredients

for 4 person

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

How it's done

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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