Castelmagno is a blue-veined DOP cheese originating from the Piedmont mountains, with an intense and slightly spicy flavor ideal for many recipes. One of them is the Risotto with Castelmagno, pears, and hazelnut crumbs, delicious and very creamy with a touch of sweetness from the pears. The process is simple, follow the recipe, and in 20 minutes, you’ll have a top-notch risotto.
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Regional Italian
- Region: Piedmont
- Seasonality: All Seasons
- Energy 652.80 (Kcal)
- Carbohydrates 66.42 (g) of which sugars 14.48 (g)
- Proteins 11.38 (g)
- Fat 35.34 (g) of which saturated 13.42 (g)of which unsaturated 6.65 (g)
- Fibers 5.05 (g)
- Sodium 1,234.35 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2/3 cup Carnaroli rice
- 1 tbsp extra virgin olive oil
- 2 tbsps butter
- 1 shallot
- 1.75 oz Castelmagno cheese
- 3 tbsps dry white wine
- 1 Abate pear
- 2/3 oz hazelnut crumbs
- 2.5 cups vegetable broth (salted)
Tools
- Kitchen Scale
- Grater
- Pan
- Wooden Spoon
Steps
In a pan with olive oil and 1 tbsp of butter, sauté the thinly sliced shallot until golden, being careful not to burn it. Add the rice and let it toast for a few minutes, then deglaze with the white wine and add a ladle of boiling broth, adding more as it evaporates. Do not add salt.
After 15 minutes add the peeled and cubed pear, stir, and after 5 minutes add the remaining butter. Off the heat, pour in the coarsely grated Castelmagno and stir until creamy. Once plated, garnish with hazelnut crumbs.
Tips
Castelmagno is perfect served on a cheese board along with other cheeses and paired with honey, walnuts, and dried fruit.
FAQ
What is the best rice for making risotto?
In my opinion, Carnaroli is the best choice because it has a larger grain, holds its shape well during cooking, and absorbs flavors nicely.
