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Risotto with Castelmagno and hazelnuts
ingredients
servings
4
Carnaroli rice
320 grams
Grated cheese
200 grams
Onions
1 unit
Toasted hazelnuts
30 grams
White table wine
1 glass
Iodized salt
to taste
Butter
1 knob
Vegetable broth
to taste
Extra virgin olive oil
to taste
first courses from Italy - Piemonte
Risotto with Castelmagno and hazelnuts
Risotto with Castelmagno and hazelnuts
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Castelmagno is a Dop Piemontese cheese, a real chicca, perfect for eating in combination with honey and jams, is also well served in the kitchen.
preparation
step 1
Sliced the onion and fry in a frying pan with an oil spout.
step 2
Add the rice and toast for a couple of minutes. Dip with white wine and continue cooking the rice, adding a little at a time to the hot broth.
step 3
A couple of minutes before turning off the fire, add the grated and melted Castelmagno cheese.
step 4
Turn off the fire, add a nut of butter and tear it.
step 5
Apply and add to each dish a handful of grated hazelnuts (peeled and toasted).
