Photo: Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts Recipe
Ingredients
- 1 package dried mixed wild mushrooms or porcini mushrooms
- 1 quart chicken stock
- 2 cups water
- 3 tablespoons extra-virgin olive oil, plus a drizzle
- 1 medium onion, finely chopped
- 2 large cloves garlic, grated or finely chopped
- Salt and freshly ground black pepper
- 1 pound spaghetti, broken into small pieces
- 1/2 cup dry white wine
- 3/4 cup hazelnuts
- 2 tablespoons butter
- 3/4 cup Parmigiano-Reggiano, a few handfuls
- 4 cups arugula
- 1/2 lemon, juiced
Directions
Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel.
When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
Serve risotto in shallow bowls topped with greens and nuts.
NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.
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By Devon Guarderas
Birdsboro, PA
on October 05, 2011
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My risotto always ends up crunchy no matter how long I cook it. Having given up on making a good risotto but still wishing I could, I was excited to try this recipe. I halved the recipe and used a mixture of porcini and shiitake mushrooms to flavor the stock. It turned out fantastic! The Parmigiano-Reggiano just took it to another level...don't substitute the stuff out of the green can! I used pine nuts instead of hazelnuts as that was what I had on hand, and left the salad to the side as I don't think I'd like greens on top of my "pasta". I think this would be a great side dish to chicken marsala! Barilla now sells cut spaghetti, which is perfect for this recipe and you won't make a mess in your kitchen breaking up regular spaghetti.
By JoulesSweetheart
on October 01, 2011
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Absolutely a go-to recipe. Used red wine as didn't have white wine, pine nuts as couldn't find hazelnuts, fresh baby bellas instead of dried mix, and baby spinach instead of arugula. Made a mess breaking the spaghetti up, will be using orzo next time or breaking the spaghetti in a zip-top bag. Red wine gave the dish a darker color in keeping with the mushroom color. Two for dinner and NO LEFTOVERS. Yum-O!
By pinkydoll21_7267539
Natchitoches, LA
on July 24, 2011
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This recipe is fantastic! I added more garlic and used homeade chicken stock which makes all the difference. I only broke the noodles in half. The dish had so much flavor and was very creamy. Awesome!
Read all 37 reviews