Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Washington, DC is to lying what Wisconsin is to cheese." -Dennis Miller
I was inspired to make this risotto by a dish I had in a restaurant in Singapore. The hazelnuts, mushrooms, and soft cheese made for a great dish, and this version is rich, creamy, but with some sweetness, and a big hit of umami.
If you can buy the hazelnuts already peeled, do so. If not, you can put them in a quart of water over high heat with a tablespoon of baking soda. Bring the nuts to a simmer for about 5 minutes. Rinse them in very cold water and the skins will slip right off.
Servings: 2 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes good leftovers. Reheat gently.
1 ounce | hazelnuts (halved) |
1 tsp | olive oil |
1 medium | white onion (finely diced) |
1/2 cup | arborio rice |
4 cups | water |
1/16 tsp | salt |
8 ounces | white mushrooms (thinly sliced) |
8 large | black olives (sliced thinly lengthwise) |
2 ounces | cambembert or brie cheese |
fresh ground black pepper (to taste) |
Place a medium skillet over medium high heat.
Add the hazelnuts and toast for about 5 to 10 minutes until lightly browned, tossing frequently.
Remove the hazelnuts to a small bowl, then add the olive oil and garlic to the pan.
Cook for about 1 minute. Stir frequently.
Add the onion and cook for about 3 to 5 minutes until the onion begins to turn transluscent.
Add the rice and stir.
Cook for about one minute, then add 3 cups of water and the salt.
Add the mushrooms and stir.
Simmer over medium high heat for about 20 minutes. Add more water, slowly, if required, and stir gently only occasionally.
Add the olives and cheese.
Stir and cook for another 3 to 5 minutes over medium heat until the rice is tender.
Serve.
Nutrition Facts
Serving size: about 2 cups
Servings: 2
Amount Per Serving
Calories 517 | Calories from Fat 184 |
% Daily Value |
Total Fat 20g | 033% |
Saturated Fat 5g | 21% |
Monounsaturated Fat 11g | |
Trans Fat 0g | |
Cholesterol 20mg | 7% |
Sodium 483mg | 21% |
Total Carbohydrates 69g | 22% |
Dietary Fiber 7g | 26% |
Sugars 9g | |
Protein 19g |
Vitamin A 4% | Vitamin C 36% |
Calcium 23% | Iron 28% |
Vitamin K 5 mcg | Potassium 870 mg |
Magnesium 73 mg |