I had wanted to make risotto with Castelmagno for a long time. Occasionally, the recipe would pop up in a magazine, I’d bookmark it, and then, for some reason, I’d forget about it. Until the stars aligned, and I happened to have this fantastic Piedmontese cheese in the fridge, and while flipping through ‘Sale e Pepe’ magazine, I came across the recipe. A perfect coincidence, as they say. Well… I curse myself for not having tried it sooner, so here I am presenting it to you with my small tweaks. Oh my, what a phenomenal risotto. Delicious. Creamy. Flavorful. Out of this world. A perfect first course if you have guests. Actually… perfect to make often even if there are no guests. Just for us. Try it and let me know if you agree with me.
Other risottos I recommend trying:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Risotto with Castelmagno
- 2 cups Carnaroli rice
- 7 oz Castelmagno cheese
- 1 golden onion (small)
- 1.5 tbsp wildflower honey
- 1 oz walnut kernels
- 1.5 tbsp butter
- vegetable broth
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Grater with large holes
- 1 Pan
Preparation of the Risotto with Castelmagno
Peel the onion and chop it finely. No more tears if you use a manual pull chopper which is really convenient. If you want to purchase it, you can find it by clicking HERE.
Grate the Castelmagno cheese with a grater with large holes.
Roughly chop the walnuts with a knife.
In a large pan, gently stew the onion with the butter, a tablespoon of oil, and a couple of tablespoons of hot broth.
When it becomes soft and transparent, add the rice and toast it for a couple of minutes, stirring often.
Then start adding the broth, one ladle at a time, as the previous one is absorbed, and bring the risotto to halfway through cooking, stirring occasionally.
At this point, add half of the Castelmagno and half of the honey and continue cooking, adding hot broth and stirring often.
When the rice is al dente but soft, turn off the heat, add the remaining cheese, stir, cover, and let it rest for 2/3 minutes.
Finally, add the chopped walnuts and the remaining honey and mix all the ingredients well.
Distribute the risotto with Castelmagno on individual plates, sprinkle it with a bit of chopped parsley, dust it with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola.
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