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Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Rating
4.5rating out of 5

(1250 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Impress your guests with this decadent vegetarian recipe. Thyme-roasted portobellos top a bed of caramelised leek and chestnut mushroom risotto. Garnish with homemade cheese tuiles, rich truffle oil and toasted hazelnuts.

Prep Time

40 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Arborio-rice
160g arborio rice
Leek
1 leek
garlic-clove
3 garlic cloves
Fresh-Thyme
5g thyme
Hazelnuts
1 bag of hazelnuts (25g) †
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
truffle flavoured extra virgin olive oil
1 truffle flavoured extra virgin olive oil (8ml)
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
chestnut-mushrooms
160g chestnut mushrooms
portobello-mushrooms
150g portobello mushrooms
Parmesan-cheese
70g Italian hard cheese †
You Will Need
Rolling pin, non-stick baking paper, butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 160g arborio rice
  • 1 leek
  • 1 garlic clove
  • 5g thyme
  • 1 bag of hazelnuts (25g)<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 truffle flavoured extra virgin olive oil (8ml)
  • 1 Chinese rice wine (30ml)
  • 160g chestnut mushrooms
  • 150g portobello mushrooms
  • 35g Italian hard cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 636 kJ
151 kcal
2844 kJ
674 kcal
Fat
of which saturates
6.8 g
2.3 g
30.3 g
10.5 g
Carbohydrate
of which sugars
17.8 g
1.7 g
79.6 g
7.7 g
Fibre 1.8 g 8 g
Protein 5.2 g 23.2 g
Salt 0.61 g 2.73 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
160g arborio rice
arborio rice(100%)
1 leek
leeks
1 garlic clove
garlic
5g thyme
thyme(100%)
1 bag of hazelnuts (25g)
hazelnut (100%)
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 truffle flavoured extra virgin olive oil (8ml)
extra virgin olive oil, natural truffle aroma
1 Chinese rice wine (30ml)
rice wine (100%)
160g chestnut mushrooms
chestnut mushrooms
150g portobello mushrooms
portobello mushrooms
35g Italian hard cheese
milk, starter culture, salt, microbial rennet, calcium chloride
Allergens
  • Allergens highlighted by † (nut, celery, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) the garlic

Chop the chestnut mushrooms finely

2 Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Crush the hazelnuts roughly in the bag with a rolling pin

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the crushed hazelnuts and cook for 1-2 min or until lightly coloured, then transfer to a plate and set aside

Dissolve the Knorr vegetable stock cube[s] in 900ml [1.7L] boiled water

Grate the Italian hard cheese

3 Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Return the pan to a medium heat with a generous drizzle of olive oil

Add the sliced leek with a generous pinch of salt and cook for 8-10 min or until softened, then add the chopped garlic and cook for 2-3 min further

Meanwhile, strip the thyme leaves from their stalks, discard the stalks

Add the Chinese rice wine with half the thyme leaves and the chopped mushrooms and cook for 3-4 min or until starting to soften

4 Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Once the mushrooms have started to soften, add the arborio rice and cook for 1 min or until the grains are fully coated in the oil 

Add the vegetable stock a ladle at a time, stirring continuously for 15-20 min or until all the stock is absorbed and the rice is cooked

 

5 Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Slice the portobello mushrooms into wedges and add to a baking tray

Sprinkle over the remaining thyme leaves, drizzle with olive oil and season generously with salt and black pepper

Put the tray in the oven and cook for 5-6 min or until the portobello wedges are cooked through – these are your thyme-roasted portobellos

 

6 Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Line a baking tray with non-stick baking paper

Add 1/4 of the grated cheese to the tray, and form into a long rectangular shape

Put the tray in the oven for 7-8 min or until the cheese has completely melted and is starting to brown

Once melted, remove the tray from the oven and set aside to cool

Once cooled, snap into 2 [4] equal sized pieces – these are your cheese tuiles

7 Truffled Mushroom Risotto With Hazelnuts & Cheese Tuiles

Once the rice is cooked, remove the pan from the heat

Stir in 1 [2] truffle oil sachet[s], the remaining grated cheese and a large knob of butter – this is your truffled mushroom risotto

 

8

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Serve the truffled mushroom risotto topped with the thyme-roasted portobellos and crushed hazelnuts

Drizzle with the remaining truffle oil and top with a cheese tuile

Enjoy!

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