Wild Mushroom Broken Spaghetti “Risotto” with Arugula & Hazelnuts

Preparation

1. Step 1

   Heat a medium sauté pan or risotto pan with the 3 tablespoons of EVOO over medium to medium-high heat. Add the onions and garlic to the pan, season with salt and pepper to taste, and sauté until tender, 4 to 5 minutes.

   Step 2

   Place the mushrooms, stock, and 2 cups water in a sauce pot and heat. Keep warm on low. Add the pasta to the sauté pan and toast until it is deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in the wine and let it cook away for 1 minute. Ladle in warm stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. The pasta will cook up more quickly than rice, so start tasting after 8 or 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of liquids, remove the mushrooms, chop, and add to the pasta.

   Step 3

   While the pasta cooks, toast the hazelnuts on medium-low heat in a dry skillet until fragrant, 3 to 5 minutes. Peel the nuts by rubbing the skins off in a clean kitchen towel.

   Step 4

   When the pasta is cooked to al dente, add the butter and cheese to the pan, then stir.

   Step 5

   Dress the arugula with lemon juice, a drizzle of EVOO, and salt and pepper to taste.

   Step 6

   Serve the pasta in shallow bowls topped with arugula and hazelnuts.