Risotto with Castelmagno Cheese and Hazelnuts is an original and tasty dish. This recipe is prepared with ingredients of Piedmont: hazelnuts and Castelmagno (that is a flavourful semi-hard cheese) are produced in the hilly area of Cuneo; Carnaroli rise comes from the plains of Vercelli, Biella and Novara. Castelmagno lends the dish a very strong flavor. Minced hazelnuts spread on top give the final touch.
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Risotto with Castelmagno Cheese and hazelnuts recipe
- 320g (11,2 oz) rise Carnaroli
- 1lt (4 cups) chicken stock (or vegetable stock if you are vegetarian)
- 1/2 cup dry white wine
- 1 little onion
- 30g (1oz) butter
- 4 tablespoons extra virgin olive oil
- 40g (1,4 oz) hazelnuts (peeled)
- 100g (3,5 oz) Castelmagno cheese
- pepper (optional)
Risotto with Castelmagno cheese and hazelnuts is a very easy recipe. What you absolutly have to do is to buy ingredients of a very good quality. Without them you can’t pretend to achive a good result.
First step: prepare a chicken stock or a vegetable one. I prefer Risotto cooked in a meat stock but if you don’t like it or if you are a vegetarian, you can use a vegetable stock.
Second step: shell hazelnuts and make them toast in the oven for ten minutes. Take off how much brown skin you can and then mince them.
Third step: grate Castelmagno cheese.
Let’s start. Chop the onion very finely and put it into a large pan with oil and half the butter (1). Cook the onion for 3 minutes or until it’s quite translucent (2), over medium heat. Add the rice and toast it for one minute, stirring constantly (3) (4).
Add dry white wine and let it evaporate completely, over maximum heat (5). Add 2/3 ladles of hot stock and stir(6). Let it cook over medium heat. Cook it until the stock is almost evaporated. I think 10 minutes could be enough. Rise Carnaroli usually cooks in 18 minutes. So each time you see that there isn’t enough stock, add a ladle. Risotto will be ready when the grain is “al dente” but not uncooked.
When you think risotto is cooked, turn off the heat. Add remaining butter (7) and grated Castelmagno cheese (8). Season with salt if necessary and stir. Add pepper and minced hazelnuts on top of each plate and serve (9).