Risotto Hills of Langa recipe. A taste of fragrant memories. Some recipes are born not only from the meeting of ingredients but also from the whisper of memories, from scents that sneak into memory and resurface vividly with every taste. This risotto, which I decided to name Hills of Langa is a tribute to a generous land, a corner of Piedmont where the sweetness of the slopes meets the intensity of flavors, where the air smells of wild herbs, and history intertwines with the simplicity of authentic cuisine. Imagine spring mornings, when the light breeze caresses the still bare vineyards and carries with it the distant echo of work in the fields; during those hours, the scents of the damp earth mingle with the first fragrances of the herbs. Which timidly sprout. A prelude to the olfactory symphony that will explode with the arrival of the beautiful season. Herb San Pietro, chives, nettles, and marjoram. Familiar scents that evoke walks along the paths, the search for a shady spot under a centuries-old walnut, the light rustling of leaves. And then there’s the Roccaverano, a dairy treasure…
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
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…which encapsulates the history of pristine pastures and the ancient wisdom of skilled hands. Its delicate creaminess, its slightly acidic taste speak of fresh milk from green pastures. And of a tradition passed down from generation to generation. Like the almonds, which managed to fit into this picture with their crunchy note and slightly sweet flavor, almost like rays of sun filtering through the leaves illuminating the bunches of ripe grapes, a touch of simple elegance, a pleasant contrast that awakens the palate. A sensory journey through the Hills of Langa.
- 12 coffee cups Carnaroli rice
- 2 tablespoons soffritto mix
- 12 cups vegetable broth
- 2 bunches nettle
- 10 leaves aromatic herb (Herb San Pietro or balsamita major)
- 20 sprigs chives
- 1 tablespoon marjoram (fresh. Less if dried)
- 7 oz goat cheese (Roccaverano Dop)
- 4 tablespoons almond granules (Toasted)
- as needed olive oil
- as needed salt
Tools
Risotto pot, vegetable broth pot, ladles, and spoons…
- Pots
- Pots
- Plates
- Scales
Steps
Making risotto requires passion and then it becomes simple
In a pan, toast the rice and soffritto mix, add the vegetable broth gradually, and cook on low heat.
While it cooks, prepare the pesto with aromatic herbs, oil, and salt; towards the end of the rice cooking, adjust with salt and add the pesto, mix well and…
Add the Roccaverano and cream your risotto.
Serve with toasted almond granules and petals; in the photo, calendula petals.
The risotto is ready, serve hot, but I assure you it’s not bad cold!
I advise against adding more cheese to not overpower the Roccaverano flavor.
A Few More Tips
I used the aromatic herbs I naturally find in my garden, you can make some variations. Do not substitute the Roccaverano and the granules, it wouldn’t have the same aromatic characteristics.
