Leek risotto with Pickled Chanterelles and Toasted Hazelnuts

Leek risotto with Pickled Chanterelles and Toasted Hazelnuts

Welcome back to our recipe series! Want to chef up something Michelin star worthy from your own kitchen? Today we have an extravagant leek risotto with chanterelle mushrooms and toasted hazelnuts. At Hydrogrow we are passionate about getting the best out of fresh herbs and produce, so why not try this decadent dish sprinkled with parsley, an herb rich in B vitamins that protects your heart and eye health. 

Let's begin!


For the risotto base:

300g arborio risotto rice
- 100ml white wine
- 30ml olive oil
- 1 litre vegetable stock
- 2 x shallots

For the three-cornered leek puree:

- 200g three-cornered leeks
- salt + pepper

For the pickled chanterelles:


- 200g chanterelles
- 100ml water
- 100ml white wine vinegar
- 100g caster sugar

To finish:

- 50g High Cross cheese 
- 50g butter
- 25g toasted, crushed hazelnuts and a handful of parsley

Cooking Instructions 

1. For the puree wash the three-cornered leeks then cook in boiling water for 30 seconds, quickly chill in iced water then drain. Blend until smooth adding a touch of water to make into a paste.

2. To pickle the chanterelles bring the liquids and sugar to the boil and pour over the cleaned mushrooms.

3. For the base finely dice the shallot and cook slowly in the olive oil. add the risotto rice and gently fry for a further 2 minutes.

4. Add the white wine then gradually the stock 1 ladle at a time until the rice is cooked.

5. Add the three-cornered leek puree and butter to the risotto, season to taste then serve, place the pickled chanterelles on top, grate the cheese over and finish with the toasted hazelnuts and a splash of olive oil and fresh parsley. 

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