Dried Porcini Risotto with Hazelnuts Recipe
A rich and flavorful Italian risotto featuring earthy dried porcini mushrooms, creamy Arborio rice, and crunchy hazelnuts, enhanced with white wine, Parmesan cheese, and a touch of garlic. This comforting dish offers a delightful combination of textures and intense umami taste, perfect for a cozy meal.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Risotto Base
- 300 g risotto rice (Arborio or Carnaroli)
- 1 garlic clove
- 50 g butter
- 100 ml white wine
- 30 g parmesan, grated
- 30 g hazelnuts, chopped
Mushroom & Stock
- 50 g dried porcini mushrooms
- 2 tbsp vegetable stock concentrate or 1 stock cube
- 1 L water
Instructions
- Prepare the Porcini: Soak the dried porcini mushrooms in warm water for about 20 minutes until softened. Drain the mushrooms, reserving the soaking liquid, and chop them finely.
- Make the Stock: In a saucepan, bring 1 liter of water to a gentle simmer. Add the vegetable stock concentrate or stock cube and the reserved porcini soaking liquid for extra flavor. Keep this stock warm throughout the cooking process.
- Sauté Garlic and Rice: In a large pan over medium heat, melt half of the butter. Add the peeled and finely chopped garlic clove and sauté until fragrant but not browned. Add the risotto rice and stir continuously for 2 minutes to toast the grains and coat them in butter.
- Add Wine: Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
- Cook Risotto: Begin adding the warm stock one ladle at a time, stirring frequently. Wait for each ladle of stock to be absorbed before adding the next. About halfway through, stir in the softened chopped porcini mushrooms. Continue this process for approximately 18-20 minutes until the rice is creamy and al dente.
- Finish with Butter, Parmesan, and Hazelnuts: Remove the pan from heat. Stir in the remaining butter and grated Parmesan cheese for creaminess. Toss in the chopped hazelnuts for an added crunchy texture and nutty flavor. Adjust seasoning with salt and pepper if needed.
- Serve: Plate the risotto immediately while creamy and hot, optionally garnished with extra grated Parmesan or fresh herbs.
Notes
- Use high-quality Arborio or Carnaroli rice for the best creamy texture.
- Do not rush adding the stock; gradual absorption is key to a perfect risotto.
- To enhance mushroom flavor, do not discard the porcini soaking liquid – strain it carefully to remove grit and add it to the stock.
- For a vegan version, substitute butter with olive oil and Parmesan with nutritional yeast or vegan cheese.
- Chopped toasted hazelnuts add a wonderful texture contrast; you can lightly toast them beforehand for extra aroma.
