Hazelnut Mushroom Risotto

 Ingredients: 

• ½ cup hazelnuts 
• 1 cup thinly sliced mushrooms 
• ½ cup finely chopped onions
• 2-3 garlic cloves, minced 
• 2 tsp olive oil
• 1 cup Arborio rice 
• 2 cups chicken/vegetable broth (or water) 
• Salt to taste 
• ½ cup fresh cream
• ½ cup grated cheese
• White pepper to taste 
• 2 sprigs of parsley 

Method: 

1. Place a saucepan on low flame and toast the hazelnuts for a couple of minutes. Remove the hazelnuts and set aside. 
2. Pour some olive oil and add the minced garlic to it. Once the garlic cooks, add the onions and cook till it is translucent. Now add the mushrooms and cook for a minute. 
3. Add the rice and stir it for a minute or two. Pour the stalk or water and season with salt and pepper. 
4. Cover and cook for about 40 minutes on a low flame or until the rice is fully cooked. 
5. Once the rice is cooked, add the fresh cream and cheese and cook for a few minutes. 
6. Finally, add the toasted hazelnuts and transfer them to a serving plate. Garnish with a sprig of parsley and devour while hot. 
   

    

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