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Death Dish Risotto with Braised Mushrooms, Hazelnuts and Parsley

Name: Death Dish Risotto with Braised Mushrooms, Hazelnuts and Parsley
Yield: : 8
Ingredients: 2 tablespoons olive oil; 200g cold diced butter; 1 onion, finely chopped; Sea salt flakes and freshly ground black pepper, to taste; 2 garlic cloves, finely grated; 400g (2 cups) vialone nano rice; 125ml (1/2 cup) white wine; 1L hot water, salted; 100g finely grated parmesan; 2 tablespoons olive oil; 50g butter; 250g shiitake mushrooms, chopped; 150g swiss brown mushrooms, chopped; Sea salt flakes and freshly ground black pepper, to taste; 2 tablespoons chopped roasted, skinless hazelnuts; 1 orange, zest finely grated; 1 tablespoon chopped parsley

Matt Preston

Judge · 27 Jun 2013

View full method on 10 Play ↗ Open in The Pass

: 8

Serves

Components

Ingredients

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Season

Ingredients

2 tablespoonsolive oil

200gcold diced butter

1onion, finely chopped

Sea salt flakes and freshly ground black pepper, to taste

2garlic cloves, finely grated

400g (2 cups)vialone nano rice

125ml (1/2 cup)white wine

1Lhot water, salted

100gfinely grated parmesan

Braised mushrooms

2 tablespoonsolive oil

50gbutter

250gshiitake mushrooms, chopped

150gswiss brown mushrooms, chopped

Sea salt flakes and freshly ground black pepper, to taste

2 tablespoonschopped roasted, skinless hazelnuts

1orange, zest finely grated

1 tablespoonchopped parsley

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

CheeseRiceMushroomButterOrangeParsleyPastryHazelnutParmesanVegetarianAdult SupervisionPastaDinnerLunch

Recipe by Matt Preston. Originally published by Network 10 on 27 Jun 2013.

Original on 10 Play ↗