Porcini Mushroom Risotto with Hazelnuts

Soak porcini mushrooms in half cup boiling water. Chop Swiss Brown mushroom stalks and reserve, and slice mushroom caps. Melt 50g butter in a large heavy-based saucepan, sauté sliced mushroom caps until softened and remove. Melt 20g butter, add rice and cook, stirring for 1 minute or until the rice has turned opaque. Add onion, garlic and chopped mushroom stalks and cook until softened. Add wine, 1 cup of simmering stock, sage leaves and the soaked porcini and liquid, and cook uncovered, stirring until all the liquid has been absorbed. Adding hot stock is important to maintain the cooking temperature and continue the cooking process. Continue adding stock, stirring regularly, until the rice is cooked to ‘al dente’ stage – this will take 15-20 minutes. If more liquid is required during this process add extra boiling water. Stir the remaining butter, half the sautéed mushrooms and the Parmesan into the risotto and season to taste. Loosen the risotto with a little extra boiling water if required so it is the consistency of porridge. Portion onto individual plates, top with remaining sautéed mushrooms, toasted hazelnuts, pepper and fried sage leaves. Serve with extra Parmesan if desired.