Red Lentil Risotto with Porcini Olive Oil

Ingredients

• Servings: 4 to 6 people

• - 2 shallots
• - 50g whole hazelnuts
• - 400g red lentils
• - 70 cl chicken stock
• - 100g heavy cream
• - Porcini Olive Oil "Huilerie Beaujolaise"
• - 70g Tête de Moine AOP cheese
• - 120g + 4 slices smoked bacon
• - Butter as needed
• - White wine as needed
• - Salt/pepper to taste
• - Baby beet greens as needed

Instructions

• 1. Preheat the oven to 200°C (fan-assisted). Once hot, roast the hazelnuts for 9 minutes.

• 2. Finely chop the shallots and slice 120g of smoked bacon thinly. Set aside.

• 3. After roasting, lower the oven to 130°C. Place 4 slices of smoked bacon on parchment paper and bake for 30 minutes. Let cool between two sheets of paper towel at room temperature.

• 4. In a saucepan over medium heat, melt a small knob of butter with a splash of Porcini Olive Oil. Sweat the shallots and sliced bacon. Deglaze with a good splash of white wine. Add the red lentils. Reduce the wine almost completely, then add the chicken stock. Once absorbed, stir in the cream. At the first boil, add shaved rosettes of Tête de Moine cheese and lower the heat. Simmer for about 10 minutes, stirring occasionally, until creamy. Adjust seasoning and check lentil doneness.

• 5. Halve the roasted hazelnuts. Slice the crispy bacon into thin sticks.

• 6. Plate the red lentil risotto in a shallow bowl. Top with hazelnuts and bacon. Optionally, garnish with baby beet greens. Finish with a drizzle of Porcini Olive Oil.

Enjoy!