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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

vegetarian with lactose high in calcium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with Castelmagno and hazelnuts

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.

Risotto with Castelmagno and hazelnuts step 1

step 1

Sliced ​​the onion and fry in a frying pan with an oil spout.

Risotto with Castelmagno and hazelnuts step 2

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.

Risotto with Castelmagno and hazelnuts step 3

step 3

A couple of minutes before turning off the fire, add the grated and melted Castelmagno cheese.

Risotto with Castelmagno and hazelnuts step 4

step 4

Turn off the fire, add a nut of butter and tear it.

Risotto with Castelmagno and hazelnuts step 5

step 5

Apply and add to each dish a handful of grated hazelnuts (peeled and toasted).

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