Risotto with Castelmagno and Hazelnuts

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

Ingredients

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

Preparation

1. Finely chop the shallot and sauté in a saucepan 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.
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 mix until the cheese has completely melted, creating a cream.
7. Remove from heat, adjust 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 desired, a bit of chopped parsley.

A curiosity about Castelmagno: it is a DOP 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 may be added. It is known for its unique and intense flavor, which contributes to making this risotto so special.

Enjoy your meal!