Risotto with Mushrooms and Hazelnuts

Risotto with mushrooms is probably one of the giants of first courses: it is often served on important occasions and (at my house) it cannot be missed on Sunday lunches during the autumn months. As always, however, I would like to personalize the dish with an extra touch: who knows what nuance of flavor a risotto with mushrooms and hazelnuts will acquire? Shall we find out together? So let's run to prepare this delicious autumn risotto with mushrooms and hazelnuts!

Video of the Recipe

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Identity Card of the Recipe

• 70 KCal Calories per serving

• Ingrediants

  • About 1 L of vegetable broth or meat broth
  • 30 g of grated Parmesan cheese
  • 350 g of champignon or chiodini or pioppini mushrooms
  • 30 g of hazelnuts
  • 2 tablespoons (20 ml) of extra virgin olive oil
  • q.s. of pepper
  • 1 sprig of parsley
  • 300 g of rice
  • q.s. of salt

  Materials Needed

  • Chopping board
  • Knife
  • Saucepan for the broth
  • Rice casserole
  • Wooden ladle
  • Mixer

  Preparation

  Please note
  In this recipe we used mixed fresh mushrooms (porcini, champignon and chanterelles). To prepare excellent sautéed mushrooms, start with a thorough cleaning: click on THIS VIDEO to find out how to clean them easily. It is recommended not to wash them in water because the mushrooms, behaving like a sponge, tend to absorb a lot of water.
  To speed up the times it is still possible to buy frozen mushrooms or ready-made sautéed mushrooms.

  1. Brown the mushrooms in a pan, adding a drop of extra virgin olive oil. Coarsely chop the mushrooms using an immersion mixer until a creamy mixture is obtained.
  2. Pour the rice into the mushroom saucepan and toast it over high heat for 2 minutes, stirring often.
  3. As soon as the rice is toasted, add the meat (or vegetable) broth a little at a time, using a ladle. Continue to hydrate the rice slowly for 12-15 minutes, until the cooking is finished.
  4. Chop half the hazelnuts into a very fine powder (with a blender). With the remaining hazelnuts, instead, obtain a grain (i.e. a coarse mince with a knife).
  5. Toast the chopped hazelnuts in a pan, taking care not to burn it.
  6. A couple of minutes before the rice is cooked, add the hazelnut powder, parsley and grated Parmesan cheese. Stir well until you get a creamy risotto: it is not necessary to use butter!
  7. Season with salt and pepper.
  8. Serve the risotto with chopped hazelnuts, which will give the dish a particular crunchiness.

  Alice's comment - PersonalCooker

  Hazelnuts give a touch of elegance and refinement to the risotto. Nobody expects to find hazelnut brittle hidden among the rice grains! In the kitchen it's nice to have fun, dare and amaze!

  Nutritional values ​​and Health Comment on the recipe

  Nutritional values ​​refer to 100 grams of cooked food.
  Risotto with Mushrooms and Hazelnuts is a first course rich in complex carbohydrates and not too energetic. The intake of proteins is low, as well as that of lipids; the prevalence of fatty acids is of the monounsaturated type and cholesterol is almost irrelevant. Risotto with Mushrooms and Hazelnuts has no contraindications of any kind; it is only recommended to moderate the portions in case of overweight or type 2 diabetes mellitus. The average portion of Risotto with Mushrooms and Hazelnuts is about 350-450g per COOKED (245-315kcal).