Baked Mushroom Risotto with Hazelnuts
Ingredients
- 40g dried porcini mushrooms
- 2 tbs olive oil
- 1 white onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tsp each of rosemary & thyme leaves, chopped
- 2 cups arborio rice
- 1 cup white wine
- 4 cups (1 litres) chicken stock
- 1 tsp salt
- ⅔ cup finely grated parmesan
- ½ cup mascarpone
- 50g unsalted butter
- 400g mixed mushrooms, such as sliced swiss browns, oysters, enoki, trimmed & sliced
- ⅓ cup roasted hazelnuts, roughly chopped
- Sea salt & freshly ground black pepper
Method
- Preheat oven to 160°C Fan.
- Rehydrate dried porcinis in 350ml hot water for 30 mins, remove mushrooms (reserve water) and roughly chop. Ladle out 200ml of the porcini water, being careful not to scoop up any grit from the bottom of the bowl and set aside. Discard remaining water.
- Heat oil in a large ovenproof casserole and cook onion for 5 minutes until soft. Add garlic, herbs, porcini mushrooms and cook for 1 minute before adding the rice and stirring for 2-3 minutes until rice is hot. Pour in the wine and cook until reduced. Add the stock, porcini liquid and salt, cover tightly with lid and transfer to oven to cook for 35 minutes until rice has absorbed stock and is al dente. Add the parmesan and mascarpone and stir until combined and the risotto is creamy.
- Heat butter in a large non-stick frying pan over medium-high heat. Once foaming, add the mushrooms and cook for 2-4 minutes until just tender. Season mushrooms with salt and pepper and pile on top of risotto. Sprinkle with hazelnuts and serve immediately.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
