Risotto with Castelmagno and Hazelnuts

Risotto with Castelmagno and hazelnuts is a rich and aromatic dish, perfect for those who love strong flavors. Here’s how to prepare it:

Ingredients

• 320 g Carnaroli or Arborio rice
• 80 g Castelmagno PDO
• 1 liter of vegetable broth
• 1 shallot
• 1 glass of dry white wine
• 30 g toasted hazelnuts
• 40 g butter
• Extra virgin olive oil
• Salt and pepper
• (Optional) Chopped parsley to garnish

Preparation

1. Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil.
2. Add the rice and toast it until it becomes translucent.
3. Deglaze with the white wine and let it evaporate.
4. Start adding the hot broth, one ladle at a time, stirring often and allowing the liquid to be absorbed before adding the next one.
5. Halfway through cooking, incorporate the chopped hazelnuts (leave some whole for the final decoration).
6. When the rice is al dente, add the grated Castelmagno and stir until the cheese has completely melted, creating a cream.
7. Remove from the heat, season with salt and pepper, and stir in the butter to make the risotto creamy and glossy.
8. Let it rest for a minute, then serve garnished with the remaining whole hazelnuts and if you like some chopped parsley.

A curiosity about Castelmagno: it is a PDO cheese that takes its name from the homonymous municipality in the province of Cuneo, in Piedmont, and is produced with raw cow’s milk, to which sheep’s and goat’s milk can be added. It is known for its unique and intense flavor, which contributes to making this risotto so special.

Enjoy your meal!