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Creamy mushroom risotto with thyme and hazelnuts
Dinner

Creamy mushroom risotto with thyme and hazelnuts

A silky risotto with mushrooms, fresh thyme and toasted hazelnuts — deep umami in a creamy, steady bowl.

TraditionalEverydayWeekendDinnerVegetarianNordisk
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Rate:
1.0 (1)
50 min total
4 servings
Medium

Ingredients

servings
Units

  • Risotto

    • 10.6 oz risotto rice (arborio)
    • 2 tbsp olive oil
    • 1.4 oz butter
    • 1 stk onion, finely chopped
    • 2 fed garlic, finely chopped

  • Mushrooms

    • 8.8 oz button mushrooms, sliced or quartered
    • 5.3 oz chanterelles, cleaned and torn into smaller pieces

  • Liquid

    • 4¼ cup vegetable stock, hot
    • about 0.4 cup white wine

  • To finish

    • 1.8 oz grated Parmesan
    • 1 tbsp fresh thyme, finely chopped
    • 1.4 oz toasted hazelnuts, coarsely chopped
    • 1 tsp salt
    • ½ tsp freshly ground black pepper

Instructions

  1. 1

    Prepare the stock

    1. Pour the stock into a small pan and heat it up.
    2. Keep the stock warm over low heat throughout cooking.
    5 min
    Low heat
    Pot
  2. 2

    Fry the mushrooms

    1. Clean the mushrooms with a damp cloth.
    2. Heat 1 tbsp olive oil and about 20 g butter in a large pan.
    3. Fry the mushrooms until golden and the liquid has evaporated.
    4. Remove about a third of the mushrooms and set aside for serving.
    10 min
    Medium heat
    PotBowl
  3. 3

    Sauté onion and rice

    1. Add the remaining butter and oil to the pan.
    2. Sauté the onion for 2–3 minutes until translucent.
    3. Add the garlic and fry for 30 seconds.
    4. Add the rice and stir until the grains are slightly translucent at the edges.
    5 min
    Medium heat
    Pot
  4. 4

    Add the wine

    1. Pour the white wine into the pan.
    2. Let the wine reduce until almost no liquid remains.
    2 min
    High heat
    Pot
  5. 5

    Cook the risotto

    1. Add hot stock a little at a time.
    2. Stir regularly and wait for each ladleful to be absorbed before adding the next.
    3. Continue until the rice is tender with a slight bite.
    20 min
    Medium heat
    Pot
  6. 6

    Finish the risotto

    1. Fold the fried mushrooms into the risotto.
    2. Remove the pan from the heat.
    3. Stir in the Parmesan and thyme.
    4. Season with salt and pepper.
    3 min
    Pot
  7. 7

    Serve

    1. Divide the risotto among deep bowls.
    2. Top with the reserved mushrooms and toasted hazelnuts.
    2 min

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Details

Nutrition

Calories

510kcal

Protein

15g

Fat

22g

Carbs

58g

Serving Size

350g

Dietary

Allergens

DairyNuts

Restrictions

  • Contains Dairy
  • Contains Nuts

Serving

Suggestions

  • • Serve the risotto right away, while it is still creamy and slightly loose.
  • • Plate in warm, deep bowls to hold the heat.
  • • Top with toasted hazelnuts, fresh thyme, and a little extra Parmesan just before serving.

Drink Pairings

  • • Vin: Dry white wine such as Pinot Grigio, Sauvignon Blanc, or a light unoaked Chardonnay
  • • NonAlcoholic: Chilled sparkling water with lemon, or a mild apple juice

Side Pairings

  • • Crisp green salad with lemon vinaigrette
  • • Light sourdough or a rustic baguette

Dessert Pairings

  • • Baked pears or apples with honey and nuts
  • • A light yogurt or skyr dessert with citrus

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store the risotto in an airtight container in the fridge. It will firm up as it sits.

Frozen

  • • Duration: 1 months
  • • Temperature: -18°C
  • • Method: Risotto can be frozen, but the texture changes. Freeze in portions and stir well after thawing.

Reheating

  • • Pan: Warm the risotto gently in a pot or pan with a splash of stock or water, stirring until creamy again. (Low heat)

Tips

Preparation

  • • Use hot stock throughout cooking to keep the risotto creamy.
  • • Stir often to release the starch from the rice.

Cooking

  • • Risotto should never stand still — that is what keeps it creamy.
  • • Avoid too high heat
  • • so the liquid is absorbed gradually

Serving

  • • Serve immediately after cooking — risotto settles quickly.
  • • if it sits too long
  • • Top with a little freshly grated Parmesan and a few drops of good olive oil.

Variations

Flavor

  • Finish with a squeeze of lemon juice or grated zest for brightness
  • Swap thyme for rosemary for a deeper, more robust herb flavor
  • Use a mix of wild mushrooms for even more umami

Cultural

  • Top with Danish dried mushrooms for a Nordic touch
  • Use butter-sautéed leek instead of onion for a sweeter note

Health

  • Replace half the butter with extra olive oil for a lighter risotto
  • Use nutritional yeast instead of Parmesan for a dairy-free version

Method

  • It also works in the oven at 200°C

Toppings

  • Extra toasted hazelnuts for more crunch
  • Freshly grated Parmesan at serving

Author

M

Michael

Frontend-udvikler og madentusiast med passion for moderne nordisk hverdagsmad.

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Author

M

Michael

Frontend-udvikler og madentusiast med passion for moderne nordisk hverdagsmad.