Golden Raisin Mushroom Risotto


Golden Raisin Mushroom Risotto


  • ½ cup Onion, Chopped

  • 1 Tbsp Garlic, Chopped

  • 1 cup of portabella mushrooms

  • 2 cups golden raisins

  • 1 tsp of thyme

  • 1 Tbsp Light brown sugar

  • 3 cups Elmhurst® Milked Hazelnuts™

  • 1½ cups Arborio Rice

  • ½ cup Gruyere Cheese - shaved  

  • or Vegan Cheese 2 tbsp Thyme Chopped

  • 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 3min.

  • 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 raising and let it all marinate for about 5-7 min.

  • Once done, take about ½ cup of the raisin and onion mix out of the pan and safe for garnish

  • Add the Arborio rice to the pan and toast for about 2 minutes.

  • Add 1 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 7 two more times, until all the Milked Hazelnuts™ has been soaked into the rice.

  • Serve in a bowl and garnish with the raisin+onion mix, sprinkle some shaved pieces of Gruyere (optional) and pinch of nutmeg and fresh thyme over the dish