Mushroom Hazelnut Risotto
Servings
2Serving size
about 2 cupsThis recipe can easily be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 1 ounce Hazelnuts or filberts (halved) |
| 1 tsp. Olive oil |
| 1 medium White onions (finely diced) |
| 1/2 cup Arborio rice |
| 4 cup Water |
| 1/16 tsp. Salt |
| 8 Ounce Mushrooms, white, raw (thinly sliced) |
| 8 large Green olives (black olives, sliced thinly lengthwise) |
| 2 ounce Cheese, camembert |
| 1 to taste Black pepper |
Instructions
Add the hazelnuts and toast for about 5 to 10 minutes until lightly browned, tossing frequently.
Remove the hazelnuts to a small bowl, then add the olive oil and garlic to the pan.
Cook for about 1 minute. Stir frequently.
Add the onion and cook for about 3 to 5 minutes until the onion begins to turn transluscent.
Add the rice and stir.
Cook for about one minute, then add 3 cups of water and the salt.
Add the mushrooms and stir.
Simmer over medium high heat for about 20 minutes. Add more water, slowly, if required, and stir gently only occasionally.
Add the olives and cheese.
Stir and cook for another 3 to 5 minutes over medium heat until the rice is tender.
Serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
The hazelnuts, mushrooms, and soft cheese made for a great dish, and this version is rich, creamy, but with some sweetness, and a big hit of umami.
If you can buy the hazelnuts already peeled, do so. If not, you can put them in a quart of water over high heat with a tablespoon of baking soda. Bring the nuts to a simmer for about 5 minutes. Rinse them in very cold water and the skins will slip right off.