Rice with CASTELMAGNO cheese and hazelnuts

Risotto with Castelmagno Cheese

Ingredients:

• Rice: 180g

• Vegetable broth: as needed

• Castelmagno D.O.P. cheese: 130g

• Small white onion: 1

• Butter: 40g

• White wine: 1/2 glass

• Extra virgin olive oil: as needed

• Honey: 1 small spoonful

• Hazelnuts (Gentle Langhe variety): 50g

Instructions:

1. In a saucepan, sauté the finely chopped onion in 2-3 tablespoons of olive oil and a pat of butter.

2. Heat the vegetable broth separately and keep it warm in a small pot.

3. Add the rice to the saucepan and toast it lightly, then pour in the white wine and let it evaporate.

4. Begin adding the warm broth, one ladle at a time, stirring constantly with a wooden spoon.

5. Halfway through cooking, add half of the grated Castelmagno cheese, continuing to stir and adding broth as needed.

6. Towards the end of the cooking time, add the remaining Castelmagno cheese and the honey, then stir in the butter for a creamy finish.

7. For garnish, you can add hazelnuts: Toast them in a non-stick pan or in the oven at a medium temperature. Once cooled, coarsely chop them and drizzle with a touch of honey if desired.

Enjoy your delicious Risotto with Castelmagno cheese!