A delicious and rich risotto that combines the scented aroma and intense taste of porcini mushrooms with crunchy and yet creamy body of the hazelnut.
Ingredients for 2 people:
180g of risotto with porcini mushrooms
3 tablespoons of extra virgin olive oil (recommended Leonardi 100% Italiano)
3 tablespoons of walnut pesto
A knob of butter (optional)
A glass of red white
(1) In a pan heat up 3 tablespoons of extra virgin olive, Toss in the risotto and toast it for one or two minutes adding salt and pepper.
(2) Add a glass of red wine and stir until evaporated. Cook for 15-18 minutes, stirring and adding small amounts of water (or stock) during the cooking
(3) Reduce the heat and add 3 table spoon of walnut pesto. To make it even richer add a knob of butter. Stir it for one minute to allow the pesto and the butter to amalgamate with the rice.
(4) Remove the risotto from the fire, add a drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese and serve while piping hot.
You can garnish your dish with some extra crushed walnut on top
We recommend to enjoy the risotto with porcini mushroom and hazelnut pesto accompanied by our Barbera d'Alba - Batasiolo