Wild Mushroom Broken Spaghetti Risotto

Place mushrooms, stock, and water in a sauce pot and heat. Keep warm on low.

Heat a medium sauté pan or risotto pan with 3 Tbsp extra-virgin olive oil over medium to medium-high heat.

Add onions and garlic to pan, season with salt and pepper to taste, and sauté 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, about 1 minute.

Ladle in stock every few minutes, stirring for a good minute with each addition to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker than 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 from the pot, chop them, 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 of olive oil, and salt and pepper to taste.

Serve risotto in shallow bowls topped with greens and nuts.