- Prep: 40 minutes
- Serves: 4
- Cook: 25 minutes
Ingredients:
- 300 g. Carolina rice
- 1,000 ml chicken broth
- 50 g. butter
- 2 tbsp. olive oil
- 800 g. assorted mushrooms (white mushrooms, portobello, brown, pleurotus)
- 1 fennel, cut into small cubes
- 1 medium dried onion, cut into fine squares
- 1 clove of garlic, chopped
- 150 ml Muscat sweet Samian wine
- 1 tsp. coriander powder
- 1 tsp. sweet paprika powder
- 100 g. roasted hazelnuts
- 15 leaves of fresh mint, chopped
- 100 g. grated parmesan
- salt, freshly ground pepper
Execution:
In a saucepan, bring the broth to a boil over low heat.
In a deep frying pan, heat the butter and olive oil.
Add the mushrooms, fennel and onion.
Sprinkle with the spices and sauté for about 15 minutes until they release their juices and dry out.
Add the garlic and once it smells musky, add the rice, stir for 1-2 minutes and deglaze with the Moscato. Shake the pan for 2 minutes to evaporate the alcohol and start adding the broth in small portions, cooking with the risotto technique.
This process will take about 20 minutes.
Add the parmesan and mix well.
Remove from heat, add thyme, salt and plenty of freshly ground pepper.
Mix well and serve immediately, sprinkling each serving with coarsely crushed roasted hazelnuts.
