Source: Coffee & Sunshine http://amy-estes.com/write/vegan-risotto-cookbook-giveaway/
(via Pure Vegan Cookbook)
6 cups vegetable stock
4 T olive oil
10 oz. mushrooms
2 tsp fresh thyme
3/4 cups finely chopped shallots
1 cup Arborio rice note: photo showing red shallots
1/2 cup dry white wine
1/2 cup hazelnuts toasted and skin
Salt and pepper to taste
Start by toasting your hazelnuts. Put a single layer on a baking sheet and bake at 350 for ten minutes. When nuts are done, transfer them to a clean kitchen towel. Fold the towel over, and rub vigorously to remove skins. Chop finely, and set aside.
Bring your vegetable stock to a simmer over medium heat. You will let this simmer the whole time you’re cooking the rice and mushrooms. In a large saucepan, heat one tablespoon of olive oil over medium heat. Add the mushrooms and saute until they’re soft — about two or three minutes. (Side note: I also added garlic to the mushrooms because I don’t eat anything without garlic). Add the thyme and saute for an additional minute. Transfer to a bowl.
Add the remaining olive oil to the pan. Add shallots and saute until they’re transparent. Add the rice, and cook, stirring consistently. Add the wine, and let it cook, continuing to stir until nearly all the wine has been absorbed.
Next, add a ladleful of the simmering stock to the rice and continue to cook, stirring constantly, until all the stock has been absorbed. Repeat the process until all the stock has been used. Do NOT stop stirring. In the end, the rice should be creamy, but firm — an “al dente” texture.
Add the mushrooms and hazelnuts and stir to combine. I would advise tasting at this point and adding spices as you see fit, including salt and pepper to taste. Serve garnished with thyme sprigs.