favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 50 g dried porcini mushrooms
  • 400 g wild mushrooms, roughly sliced
  • 1 tbsp butter
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 300 g arborio rice
  • 180 ml white wine
  • 30 g parmesan, grated
  • 1 tbsp butter
Sage Butter + hazelnuts
  • 30 g butter
  • sage leaves
  • 1 handful of hazelnuts, crushed

Wild Mushroom Risotto with Brown Sage Butter and Hazelnuts

Wild Mushroom Risotto with Brown Sage Butter and Hazelnuts Wild Mushroom Risotto with Brown Sage Butter and Hazelnuts

  • Add your dried porcini to a pot and pour 1 litre boiling water over the top. Keep on a low heat.
  • Fry your wild mushrooms in a little oil until soft and lightly browned. Remove and set aside.
  • Melt the butter in the pan and sweat the onion until soft. Add the garlic and cook for a minute. Stir in the rice and toast in the butter for a couple of minutes. Then pour in your wine and let this simmer off until you can no longer smell the alcohol.
  • Add a ladle of the porcini stock and let the rice absorb most of the liquid while constantly stirring before adding another ladle. Repeat until the rice is cooked but still has a slight bite - this will take roughly 15 mins.
  • Stir in the wild mushrooms and rehydrated porcini mushrooms. Your risotto should still be pretty liquidy at this point - if the consistency is more solid, adjust by adding a bit more stock or water.
  • Add the butter, sage leaves and crushed hazelnuts to a pan and heat until the butter is slightly browned and the sage is crispy.
  • Add the parmesan and butter and adjust the seasoning.
  • Spoon your risotto onto a plate then bash the bottom of your plate with the palm of your hand to allow it to settle. Add the sage leaves, hazelnuts and browned butter and enjoy!!

Wild Mushroom Risotto with Brown Sage Butter and Hazelnuts

Wild Mushroom Risotto with Brown Sage Butter and Hazelnuts Wild Mushroom Risotto with Brown Sage Butter and Hazelnuts

favorite
print
like
Prep 10 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 50 g dried porcini mushrooms
  • 400 g wild mushrooms, roughly sliced
  • 1 tbsp butter
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 300 g arborio rice
  • 180 ml white wine
  • 30 g parmesan, grated
  • 1 tbsp butter
Sage Butter + hazelnuts
  • 30 g butter
  • sage leaves
  • 1 handful of hazelnuts, crushed
  • Add your dried porcini to a pot and pour 1 litre boiling water over the top. Keep on a low heat.
  • Fry your wild mushrooms in a little oil until soft and lightly browned. Remove and set aside.
  • Melt the butter in the pan and sweat the onion until soft. Add the garlic and cook for a minute. Stir in the rice and toast in the butter for a couple of minutes. Then pour in your wine and let this simmer off until you can no longer smell the alcohol.
  • Add a ladle of the porcini stock and let the rice absorb most of the liquid while constantly stirring before adding another ladle. Repeat until the rice is cooked but still has a slight bite - this will take roughly 15 mins.
  • Stir in the wild mushrooms and rehydrated porcini mushrooms. Your risotto should still be pretty liquidy at this point - if the consistency is more solid, adjust by adding a bit more stock or water.
  • Add the butter, sage leaves and crushed hazelnuts to a pan and heat until the butter is slightly browned and the sage is crispy.
  • Add the parmesan and butter and adjust the seasoning.
  • Spoon your risotto onto a plate then bash the bottom of your plate with the palm of your hand to allow it to settle. Add the sage leaves, hazelnuts and browned butter and enjoy!!