Who: Nicole Rutsch
Guest-Worthy Recipe: Golden Raisin Mushroom Risotto by Nicole Rutsch for Elmhurst Milked
“Made with Elmhurst Milked’s Milked Hazelnuts, this simple-to-follow risotto recipe hosts a nutty, rich flavor. The caramelized golden raisins and mushrooms give this dish a perfect sweet-and-savory balance, and putting it all together is as easy as stirring.”
1/2 c onion, chopped
1 Tbsp garlic, chopped
1 c portabella mushrooms
2 c golden raisins
1 tsp thyme
3 c Elmhurst Milked Hazelnuts
1 1/2 c Arborio Rice
1/2 c Gruyere cheese, shaved
2 Tbsp olive oil
Pinch of nutmeg
In a large sauté pan, heat the olive oil and add onions. Brown the onions.
Add mushrooms and sauté for three minutes.
Add the garlic and thyme to the pan and sauté for another minute.
Add light brown sugar and let it sit for another minute.
Add golden raisins and let it all marinate for about five to seven minutes.
Once done, take about a half-cup of the raisin and onion mix out of the pan and save for garnish.
Add the Arborio rice to the pan and toast for about two minutes.
Add one cup of the Milked Hazelnuts, stirring constantly so that the rice does not stick to the bottom.
Once almost all the liquid has been absorbed, repeat step seven two more times, until all the Milked Hazelnuts has been soaked into the rice.
Serve in a bowl and garnish with the raisin and onion mix, sprinkle some shaved pieces of Gruyere (optional) and pinch of nutmeg and fresh thyme over the dish.