EXPLORE RECIPES
Unleash your culinary creativity with Turkish Hazelnuts
Mushroom Risotto with Hazelnut Truffle Crumble
Serves 4-6
Risotto:
1 tbsp butter/oil, 2 sprigs thyme, 1 finely chopped onion, 2 tsp garlic powder, 500g soaked risotto rice, 2 tbsp aromat powder, 1/2 cup grated Parmesan, 200g sliced mushrooms, salt to taste, hot water as needed
Hazelnut Truffle Crumble:
100g hazelnuts, 1 tsp truffle oil, 1 tbsp garlic powder, 1/2 tsp black pepper powder
Step 1: Risotto: Heat butter/oil, sauté thyme and onions, then add mushrooms and cook for 3-4 mins.
Dissolve aromat powder in hot water, add to pan with rice and garlic powder.
Season with salt and cook for 15 mins until rice is tender. Stir in Parmesan and serve hot.
Step 2: Hazelnut Truffle Crumble: Toast hazelnuts for 5-8 mins, cool, then grind with garlic powder, pepper, and salt.
Mix in truffle oil.
Step 3: Assemble: Serve the risotto topped with hazelnut truffle crumble.
Enjoy this creamy, savory risotto with a crunchy, flavorful topping!
