Hazelnut Mushroom Risotto
|Shiitake mushrooms||7 Ounce, sliced (210 Grams)|
|Black trumpet mushrooms||3 1⁄2 Ounce, sliced (105 Grams)|
|White mushrooms||14 Ounce, sliced (420 Grams)|
|Shallots||75 Milliliter, minced (5 Tablespoons)|
|Hazelnut oil||75 Milliliter (5 Tablespoon)|
|Italian arborio rice||17 1⁄2 Ounce (525 Grams)|
|Chicken stock||27 Ounce (810 Milliliter)|
|Hazelnuts||3 1⁄2 Ounce, chopped (105 Grams)|
|Parmesan cheese||3 1⁄2 Ounce (105 Grams)|
Saute mushrooms and shallots in a large pan with 2 tbs hazelnut oil over moderate heat.
Add rice, stir.
Slowly add half the chicken stock, little by little, until liquid is absorbed.
Mix in sliced mushrooms, thyme and cook with a little additional stock until mushrooms are done.
Cool risotto on baking sheet.
For serving, heat the rest of the chicken stock in saute pan, add risotto.
Stir in chopped hazelnuts.
Mix in Parmesan cheese, salt and pepper.
Blend in the rest of hazelnut oil for a nice shine and flavor.