Northern Italian · Italy

Rosemary and Olive Oil Risotto with Mushrooms, Hazelnuts and Parmesan

Name: Rosemary and Olive Oil Risotto with Mushrooms, Hazelnuts and Parmesan
Total time: 37 min
Yield: 4 servings
Cuisine: Northern Italian
Ingredients: 1 1/2 cups Arborio rice; 4 cups chicken broth; 1/2 cup dry white wine; 2 tbsp butter; 1/2 cup grated Parmesan; 1/4 cup sliced black truffle; 1 small onion, finely chopped; Salt to taste; 1/2 tsp dried rosemary; 1 tbsp olive oil

Introduces a fragrant, herbal note with a nutty undertone.

37 minutes4 servings

Method

Add rosemary and olive oil during the sauté step.
Heat broth in a saucepan and keep warm.
Sauté onion in butter until translucent.
Add rice and toast for 2 minutes.
Stir in wine, then gradually add broth, stirring constantly until absorbed.

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