2024 Souvignier Gris dry - Matured in barrique barrels

Ingredients

• 250 gCarnaroli risotto rice
• 20 gDried porcini mushrooms
• 150 gFresh porcini mushrooms
• 40 gHazelnuts
• 2 piecesShallots
• 1 pieceGarlic clove
• 800 mlVegetable stock
• 100 mlDry white wine
• 50 gButter
• 60 gParmesan, freshly grated
• 2 tbspOlive oil
• 2 sprigsFresh thyme
• 1 pinchSalt
• 1 pinchBlack pepper

Preparation

1. 1Soak the dried porcini mushrooms in about 150 ml of warm water for 20 minutes, then drain (filter and save the soaking liquid) and finely chop.
2. 2Toast the hazelnuts in a dry pan until golden brown, let cool, and coarsely chop.
3. 3Finely dice the shallots and garlic. Clean the fresh porcini mushrooms and slice them evenly.
4. 4Heat the vegetable stock together with the reserved mushroom soaking liquid in a pot and keep warm over low heat.
5. 5In a wide pot, heat 1 tbsp of olive oil and a small amount of the butter. Sear the fresh mushrooms vigorously, season with salt, and set aside.
6. 6Add the remaining oil to the same pot and sauté the shallots and garlic until translucent. Add the rice and toast until the edges become transparent.
7. 7Deglaze with the white wine and let it reduce almost completely, stirring constantly.
8. 8Gradually add the warm stock to the rice, one ladle at a time. Only add more liquid once the rice has absorbed the previous portion.
9. 9After about 15 minutes, mix the soaked mushrooms, the seared mushrooms, and the thyme leaves into the risotto.
10. 10Once the rice is al dente and the consistency is creamy, remove the pot from the heat. Stir in the remaining butter and the Parmesan.
11. 11Season with salt and pepper to taste, then plate the risotto on preheated plates. Serve sprinkled with the toasted hazelnuts.