December 21, 2023, by Lynn van de Vorst

Delicious porcini mushroom risotto with beurre noisette

Recipes
December 21, 2023, by Lynn van de Vorst

Delicious porcini mushroom risotto with beurre noisette

Who doesn't like risotto? There are countless delicious risotto recipes nowadays, but do you already know this one? Porcini mushroom risotto with beurre noisette. You'll impress your diners this weekend with this risotto. @Lynnvandevorst show us how to make the tastiest risotto recipe yourself.

 

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Image credits Chevalier Studio

Get these ingredients for two people:

Get these ingredients for two people:

– 50 g hazelnuts
– 30 g dried porcini mushrooms
– extra virgin olive oil
– 1 white onion, chopped
– 2 cloves of garlic, pressed
– 150 g arborio rice
 – 125 ml white wine
– 800 ml boiling hot vegetable stock
– 200 g mushrooms I use King oyster mushrooms
– 4 sprigs of thyme, zipped
– 35 g butter
– 50 g grated parmesan cheese
– 1 tbsp balsamic vinegar
– salt and pepper to taste

Follow these steps:

Follow these steps:

– Melt the butter in a saucepan and let it brown completely. Pour the butter into a container and place in the refrigerator.
– Place the porcini mushrooms in a large container and cover with boiling water. Let this soak for about 10 minutes. Remove the porcini mushrooms from the water and chop finely. Pour the porcini mushroom stock into the vegetable stock.
– Preheat the oven to 180 degrees.
– Spread the hazelnuts on a baking tray lined with baking paper and roast them in the center of the oven for 10 minutes. Turn the nuts once halfway through. Remove from the oven and let cool. Coarsely chop the hazelnuts and set aside.
– Heat a dash of olive oil in a frying pan over medium heat. Add the onion and garlic and fry for about five minutes. Increase the heat a little and add the rice and fry until translucent. Deglaze with white wine and stir well.
– Add a ladleful of stock to the rice at a time and keep stirring. Only add new stock when the liquid has been absorbed into the pan. The risotto will be al dente after about 20 minutes.
– Add the porcini mushrooms and thyme. Finish the risotto with the hardened beurre noisette from the refrigerator (reserve a little bit), Parmesan cheese and balsamic vinegar.
– Halve the King Oyster mushrooms and score with a knife. Grill these in a frying pan over high heat and season with a lump of beurre noisette and a pinch of salt.

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