Summary

Ingredients

For the risotto:

• 1 liter poultry broth
• 2 shallot (s)
• 1 clove garlic
• 20 g porcini mushrooms, dried
• 200 g kin oyster mushrooms
• 200 g mushrooms, brown, small
• 1 ½ tablespoon butter
• 2 tablespoon olive oil
• 280 g risotto rice
• 80 ml white wine
• 40 g hazelnuts
• 8 stalks parsley, smooth
• 2 teaspoons organic lemon peel, finely grated
• 50 g parmesan, freshly rated
• salt
• pepper

For the salad:

• 1 radicchio
• 1 pear (s) (200 g)
• 3 tablespoon lemon juice
• salt
• pepper
• 1 teaspoon sugar
• 4 tablespoon olive oil

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Instructions

1. 1. Heat the stock and keep it warm. Finely dice shallots and 1 clove of garlic.
2. 2. Soak the dried mushrooms in 100 ml of boiling water for 10 minutes.
3. 3. Clean the mushrooms. Cut the mushrooms into slices. Halve or quarter the king oyster mushrooms depending on the size.
4. 4. Pour the dried mushrooms through a fine sieve, squeeze out and chop.
5. 5. Heat ½ tablespoon butter with 1 tablespoon oil in a large saucepan. Sauté the onion and garlic for 2 minutes until translucent.
6. 6. Add the soaked porcini mushrooms and rice and simmer for 1 minute, stirring gently.
7. 7. Deglaze with wine and reduce almost completely.
8. 8. Pour in the boletus soaking water. Top up with broth until the rice is just covered.
9. 9. Cook uncovered over medium heat until the liquid is almost absorbed, stirring occasionally. Pour in the broth again and again until the rice is cooked after 20-25 minutes.
10. 10. In the meantime, chop the hazelnuts and toast them in a pan without fat and remove them.
11. 11. Chop the parsley and mix with the lemon zest.
12. 12. Heat 2 tablespoons of oil in a large pan. Fry the mushrooms in it over high to medium heat for approx. 5 minutes until brown. Season with salt and pepper.
13. 13. For the salad, clean the radicchio, pluck roughly, wash and drain. Quarter, core and slice the pear. Mix the radicchio and pear in a bowl with lemon juice, 2 tablespoons of water, salt, pepper, sugar and oil.
14. 14. Stir 1 tablespoon butter and parmesan into the risotto. Mix in 1/3 of the fried mushrooms. Season with salt and pepper. Serve with the remaining mushrooms. Serve immediately with parsley mixture and hazelnuts.