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Organic Mushrooms and Toasted Hazelnuts Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoon extra virgin olive oil
  • 1 shallot finely chopped
  • 220 g fresh girolle mushrooms cleaned
  • 280 g carnaroli rice
  • 120 ml dry white wine
  • 1.2 litres Knorr organic vegetable liquid stock
  • 50 g toasted hazelnuts roughly chopped
  • salt and freshly ground black pepper
  • 100 g Parmigiano-Reggiano grated
  • 2 tablespoon dried thyme
  • 40 g unsalted butter