Risotto with Wild Mushrooms and Hazelnuts
Pasta & Side Dishes
Using shiitake and porcini mushrooms combined with roasted hazelnuts, this classic risotto has an earthy, autumnal flavor that is just perfect for a Fall evening. Try it with one of our Pinot Noirs.
Heat oven to 350 degrees. Spread nuts on a baking tray. Bake until lightly browned. Do not let burn. Set aside to cool.
Bring 1 cup of the chicken broth to a boil. Add dried porcini mushrooms, cover and let steep. When porcini are soft, remove from broth and chop separately and set aside. Add the chicken/mushroom broth to your remaining broth and gently heat.
In small sauté pan, add 2 tbsp. of olive oil over medium-high heat and add both types of mushrooms to pan. Cook mushrooms until tender. Add salt and pepper, cream and parsley, stir to reduce a little, then set aside.
Roughly chop nuts. In large, wide, heavy saucepan, heat remaining olive oil over medium-high heat. Add onion, garlic and half of the nuts, stir in rice and cook until rice is translucent. Add wine and let absorb. Begin adding broth one ladle at a time, each time stirring to reduce liquid. Once rice is tender and firm to the bite, stir in half of the mushrooms, then add 1½ tsp. of hazelnut oil, butter and 2 tbsp. of the cheese. Stir to combine. Adjust salt and pepper.
In a small bowl, stir together remaining mushrooms and remaining hazelnuts. Add remaining hazelnut oil. Remove risotto to a serving platter, top risotto with mushroom mixture and sprinkle with finely chopped parsley and remaining Parmesan cheese.