Hazelnut Risotto Recipe
mushrooms, truffle oil, toasted hazelnut, & parmesan cheese
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Ingredients
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Risotto Base
Mushroom & Hazelnut Topping
Finishing & Garnish
Method
Risotto Base
- 1
Prepare stock and aromatics
Bring the vegetable or chicken stock to a gentle simmer in a saucepan; keep it hot over low heat. In a heavy wide saucepan or sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter foams. Add the finely chopped onion and a pinch of salt and cook, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.
- 2
Toast the rice
Add the Arborio rice to the pan and stir to coat with the fat and aromatics. Cook, stirring, for 1–2 minutes until the edges of the rice become translucent and it smells slightly nutty.
- 3
Deglaze with wine
Pour in the dry white wine and stir constantly until it is mostly absorbed by the rice, about 1–2 minutes.
- 4
Add stock gradually
Reduce heat to medium-low. Add one ladle (about 1/2 cup) of the hot stock to the rice and stir gently until mostly absorbed. Continue adding stock, one ladle at a time, stirring frequently and allowing the rice to absorb liquid before adding more. This process should take about 18–22 minutes. Taste the rice after 16 minutes — it should be al dente with a slight creaminess. You may not need all the stock; stop when the rice is creamy and tender but still has slight bite.
- 5
Finish risotto
When the rice is cooked to texture, remove the pan from the heat. Stir in 1 tablespoon butter and 3/4 cup grated Parmesan until melted and glossy. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper (adjust to taste). Cover and let rest 1–2 minutes to marry flavors.
Mushroom & Hazelnut Topping
- 6
Toast hazelnuts (if not toasted)
If your hazelnuts are not pre-toasted: spread them on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, or toast in a dry skillet over medium heat, shaking until fragrant and lightly browned. Let cool slightly, then rub between a towel to remove loose skins and roughly chop. Measure 1/2 cup.
- 7
Cook mushrooms
In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until shimmering. Add the chopped shallot and cook 1 minute until softened. Add the sliced mushrooms in a single layer (work in batches if necessary) and let them brown without stirring for 2 minutes, then stir and continue cooking until nicely caramelized, about 5–7 minutes total. Add the chopped toasted hazelnuts, 1 teaspoon chopped fresh thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to combine and cook 30 seconds more. Remove from heat.
Finishing & Serving
- 8
Assemble
Spoon creamy risotto into warmed bowls or onto plates. Top each portion with a generous spoonful of the mushroom and hazelnut mixture, distributing evenly.
- 9
Finish with truffle and cheese
Drizzle about 1 teaspoon truffle oil over the assembled risotto (adjust to preference — truffle oil is potent). Sprinkle the additional 1/4 cup grated Parmesan and the chopped fresh parsley over the top. If using, grate 1/2 teaspoon lemon zest over each portion for brightness.
- 10
Serve
Serve immediately while hot and creamy. Offer extra Parmesan and freshly ground black pepper at the table.