Ingredients
500 ml white wine
22 g Vegetable broth 400 g Mushrooms100 g mixed fresh mushrooms
16 g hazelnut
400 g Grana Padano cheese
2 g dill
28 g Onion paste20 g butter
80 g BaconPreparation steps
Weight for 4 portions – 1,52 kg
Drain the mushrooms and cut them into cubes. Clean the fresh mushrooms and briefly sauté them in a little butter along with diced bacon and spring onions.
In a pot, heat a little olive oil and briefly sauté the onion paste. Add the rice and toast it briefly while stirring constantly, then gradually add the white wine. Continue to pour in the wine until you have used a total of 0.5 liters.
After that, gradually add warm broth to the risotto, stirring until the rice is cooked al dente. Finish the risotto by adding butter and finally add the mushrooms and grated parmesan.
Serve the risotto on a plate and top it with the previously prepared fresh mushrooms and bacon, young spring onions, and toasted hazelnuts.
Tip
For Parmesan chips, preheat the oven to 180°C and shape the rounds on a non-stick surface. Bake in the oven for 12 minutes.