Wild Mushroom & Hazelnut Risotto: Serves 4

Ingredients Quantity

  • 70g dried wild mushrooms 
  • 2 cloves of garlic
  • 1 lemon juiced
  • 50g butter
  • Salt and pepper to taste
  • 1 medium sized onion, peeled and finely diced
  • 80g unsalted butter
  • 320g short grained rice, Arborio or Carnaroli
  • 100 ml dry white wine
  • 1 tablespoon of shiro miso
  • 1 litre simmering vegetable stock
  • 80g chopped hazelnuts


  1. Pour boing water over ther dried mushrooms to cover them allow to hydrate for 1-2 hours, once soft squeeze out excess water.  
  2. Saute Mushrooms finish with lemon and salt and pepper set aside
  3. Sweat the onion & hazelnuts in butter until the onions are translucent.
  4. Add the rice and continue to cook, stirring, until the rice is toasted, about 5 minutes.
  5. Add the wine into the rice, stirring, and when it has evaporated begin adding the stock, a ladle at a time.
  6. Add more stock as the rice absorbs it, until the rice reaches the al dente stage.
  7. About 5 minutes before the rice is done (12-15 minutes) stir in the chopped hazelnuts, saute mushrooms and miso.
  8. Remove the pot from the heat when the rice is al dente; the risotto shouldn't be dry, but rather creamy. Let the risotto sit, covered for a couple of minutes serve.

Leave a comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.