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Risotto with Creamy Toma and Toasted Hazelnuts

June 13, 2023 By
Risotto with Creamy Toma and Hazelnuts
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A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures. It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Risotto with Creamy Toma and Hazelnuts
Yum
Print Recipe
A simple white risotto is the perfect canvas for pungent and creamy Piemontese Toma cheese and luscious toasted hazelnuts.Toma is a very aromatic cheese with fresh notes of earth and grass derived from the high mountain Piemontese pastures. It's nutty, even a little sweet, and buttery. It makes a good companion to hazelnuts in this extra creamy risotto.
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Servings Prep Time
4 people 25 minutes
Cook Time Passive Time
25 minutes 5 minutes for resting
Ingredients
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cups rice, carnaroli
  • ½ cup dry white wine
  • 1 medium bay leaf
  • 4/6 cups vegetable broth, warm
  • fine sea salt and freshly ground black pepper
  • 1 cup parmesan, grated
  • 1 cup hazelnuts toasted and chopped
  • ½ cup fresh parsley leaves, chopped
Servings: people
Instructions
  1. Melt one tablespoon of butter with the olive oil in a large pan over medium heat. Reserve the rest of the butter for later use. Add the finely chopped onion in the pan and cook slowly until translucent. Add the rice and toast it until you hear it popping.
  2. Add the white wine and deglaze the rice, continuously stirring with a wooden spoon. When the wine is reduced and you don't smell the alcool any longer add a few ladles of the vegetable broth. Continue to stir with a wooden spoon. Add the bay leaf. Lightly season with salt and pepper.
  3. Keep adding the broth in increments, and stir the rice over a low flame. Once the rice is almost cooked, and all the broth is absorbed, discard the bay leaf, add the diced Toma, the reserved butter, and the parmesan. Stir slowly until the cheese is melted and the risotto is very creamy. Cook and stir for one or two extra minutes to make sure the risotto is fully cooked but al dente. The whole process should take about 20 minutes.
  4. Move the risotto away from the heat and set aside for at least 5 minutes before serving.
  5. Portion the risotto in serving bowls and sprinkle with the chopped and toasted hazelnuts. Add the chopped parsley and some extra fresh pepper. Serve.
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Wild Mushroom Risotto

April 30, 2019 By
Wild Mushroom Risotto
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Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Wild Mushroom Risotto
Yum
Print Recipe
Recipe by Silvia Baldini— The risotto rules are simple. Start by sweating the onions, toast the rice until translucent, add wine and reduce, then add the main ingredient and cook for about 20 minutes by adding stock a ladle at time letting the liquid absorbs, then finish with butter and Parmesan and let the risotto rest for at least 5/7 minutes before serving to allow the starches and the butter to solidify together and become smooth and creamy. This process is called "mantecare" in italian. This mushroom Risotto is a perfect family meal but also sufficiently elegant for company and large dinner parties. If you are lucky enough to find fresh porcini, by all means go for it, but dried ones will do just fine. One last word about risotto. Keep it simple, use one star ingredient with few enhancing aromas and herbs, don't crowd the pot.
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
35 minutes
Ingredients
  • 2 ounces dried porcini mushrooms
  • 1/4 cup olive oil
  • 2 tablespoons butter unsalted
  • 1 medium white or yellow onion diced
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 2 cups clean fresh wild mushrooms, sliced use only the tender part, reserve the stems for stock
  • 1 bunch tied herbs— rosemary, bayleaf, thyme, parsley
  • 8 cups chicken or vegetable stock
  • 4 tablespoons unsalted butter
  • 1/2 cup grated parmesan
  • fine sea salt and freshly ground black pepper
  • 1/2 cup fresh parsley, chopped
Servings: people
Instructions
  1. Soak dried porcini in 3 cups warm water until rehydrated, at least 20 minutes or until soft. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Heat the chicken stock and mushroom broth to a simmer.
  2. Heat the oil and the butter in a large saucepan over medium heat; add onion; cook until slightly translucent. Add rice and stir; season with salt and pepper and cook until slightly translucent and lightly toasted. Add wine and stir until almost all the liquid has cooked off. Add the drained porcini and wild mushrooms and the tied herbs. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
  3. After 15 to 20 minutes, the rice should be close to al dente. Taste and adjust seasoning, remove the herbs, stir in butter, then Parmesan cheese. Remove from heat and let rest for 5 to 7 minutes. Add the chopped parsley and serve with extra Parmesan cheese.
Recipe Notes

Risotto can be made in a pressure cooker or an Instapot. I suggest you follow all the steps from the original recipe but add the stock all at once then close and cook for 5/6 minutes. The timing might need to be adjusted depending from what kind of cooker you use, but with some practice the rice turns out perfectly, and you save a lot of time and effort.

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