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Mushroom Hazelnut Risotto

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Mushroom Hazelnut Risotto

The perfect mushroom hazelnut risotto recipe with a picture and simple step-by-step instructions.

  • 200 g Mushrooms brown
  • 3 Spring onions fresh
  • 1 Cup Risotto rice
  • 200 ml White wine dry
  • 750 ml Vegetable broth hot
  • 3 Branches Rosemary fresh
  • 5 Branches Fresh thyme
  • 2 Garlic cloves
  • 100 g Ground hazelnuts
  • Olive oil
  1. Sauté the rice in olive oil until translucent. Add the spring onions cut into rings, chopped garlic and chopped mushrooms and sauté briefly.
  1. Deglaze with white wine and simmer. Chopped herbs to it. Now gradually add the vegetable stock and always let it simmer completely before adding more.
  1. Roast the hazelnuts in a pan without oil until they are fragrant and finally add to the risotto.
Dinner
European
mushroom hazelnut risotto

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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