preparation

• Soak the funghi porcini in boiled water for about 20 minutes. Finely chop the onion and garlic and fry gently in the olive oil in a heavy-bottomed pan. Cut the chestnut mushrooms into pieces, add and fry them a little so that they give off their flavour.
• Then add the rice and stir well into the mixture. Then add the wine and stir well. Let the rice absorb the wine completely. Do not add any more wine after this, otherwise it will dominate too much. Add the broth in small batches. Stir, put the lid on the pan and let it slowly absorb the liquid. This all takes about half an hour. Patience required.
• After you have extensively admired the splendor of the cavolo nero leaves, I always let them pass lovingly through my hands for minutes first, cut the veins from the leaves and then cut the leaves into strips. Heat a little olive oil in a pan and fry the cavolo nero until soft. Grate the zest of the lemon and squeeze out the juice. Add this to the cavolo nero last. Toss well and season with salt and pepper as well.
• When the risotto is about cooked, turn off the heat and let the risotto rest for another 5 minutes with the lid on the pan. Toast the hazelnuts alternately in a dry frying pan and then roughly chop them in a mortar.
• Then scoop the cavolo nero into a bowl so that it is visible on the sides. Put the risotto on top. Sprinkle the hazelnuts over it.