List of Ingredients
- 1 QUART of Vegetable broth
- “Vialone nano” risotto rice
- 3 of porcini mushrooms
- 3 OZ. of Toasted hazelnuts
- 1 shallot
- Parsley
- Bay leaves
- Dry white wine
- Hazelnut oil
- Grated Grana Padano cheese
- Extravirgin olive oil
- Salt
- Pepper
Method
To make mushroom and hazelnut risotto, first clean the mushrooms, gently scrubbing them to remove any remaining dirt. Then dice and sauté 3/4 of them in a pan with 2 tbsp olive oil, a chopped sprig of parsley, salt, and pepper for 4-5 minutes.
In a saucepan, brown the sliced shallot, half of the coarsely chopped hazelnuts, and one bay leaf in 3 tbsp olive oil; after 2-3 minutes add the rice and brown for a little under 1 minute. Add 1/2 cup of white wine, let it evaporate, then add the broth, little by little, stirring constantly. After 12-13 minutes, add in the sautéed mushrooms along with 1 tbsp hazelnut oil and 2 tbsp Grana Padano. Turn off the heat after 1 minute.
In a small bowl, combine the rest of the mushrooms with the remaining, finely chopped, hazelnuts, then add 1 tbsp hazelnut oil, a chopped sprig of parsley, and a pinch of salt, and stir together to create an emulsion. Divide the steaming risotto between the plates and top with the emulsion before serving.