Risotto
of woods and hazelnuts from Piedmont.

Sometimes you want a classic risotto without many frills … There are delicious recipes for every day whose strong point is precisely simplicity; mushroom risotto is one of these, if we then add Piedmont hazelnuts the result is surprising!

PROCEDURE:
Let’s start by cleaning the mushrooms: rub them gently with a damp cloth in order to remove
the soil residues, then cut them into cubes and sauté them in a pan for 5 minutes with 2 tablespoons of oil, chopped parsley, a bay leaf, salt and pepper.
Once the mushrooms are ready, proceed to coarsely chop half of the hazelnuts which we are going to brown in a saucepan with two tablespoons of oil, shallots and a bay leaf; After 2 minutes add the rice that we toast quickly, then blend it with cold white wine. Let it evaporate and add the first ladles of broth a little at a time, taking care to let it absorb completely before adding more.
After 10 minutes, add the previously sautéed mushrooms and finish cooking, so as to then stir in the Parmigiano Reggiano, oil and pepper.
Once the rice is cooked, plate the risotto by sprinkling it with the remaining hazelnuts.