Risotto with Castelmagno Cheese and Hazelnuts
Category: First Courses
Servings: 4
This delightful risotto brings together the creamy richness of Castelmagno cheese with the nutty crunch of toasted hazelnuts, creating a perfect balance of textures and flavors. Ideal for a comforting meal that is both luxurious and simple, it showcases the earthy taste of the cheese, complemented by the delicate sweetness of the hazelnuts.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Vegetable Broth | 1L |
| Shelled Hazelnuts | 40g |
| White Onion | 1 |
| Extra Virgin Olive Oil | 3 tbsp |
| Butter | 30g |
| White Pepper | To taste |
| Salt | To taste |
| Castelmagno Cheese (grated) | 80g |
| Castelmagno Cheese (in chunks) | 20g |
Instructions
-
Prepare the Onion and Rice Base:
Begin by finely chopping the white onion. In a large, deep skillet or saucepan, melt the butter and olive oil over low heat. Add the chopped onion to the pan and sauté it gently for 10-15 minutes until it softens and becomes translucent, without browning. Stir occasionally to ensure it doesn’t stick to the pan. -
Toast the Rice:
Once the onion is soft and fragrant, increase the heat to medium. Add the Carnaroli rice to the pan, stirring continuously for about 1 minute to lightly toast the grains. This step helps to enhance the flavor of the rice, making it more absorbent for the broth. -
Start Cooking the Risotto:
Begin adding the vegetable broth, one ladleful at a time, stirring the rice constantly. Allow the rice to absorb the liquid before adding more broth. Continue this process until the rice is nearly cooked through, about 18-20 minutes, but still al dente. Adjust the heat as needed to maintain a steady simmer and avoid burning the rice. -
Toast the Hazelnuts:
While the risotto is cooking, preheat your oven to 200°C (about 400°F). Spread the shelled hazelnuts on a baking tray in a single layer. Toast them in the oven for around 5 minutes, keeping a close eye on them to prevent burning. Once they are fragrant and crisp, remove them from the oven and let them cool slightly. After cooling, roughly chop the hazelnuts, leaving some larger pieces for texture. -
Finish the Risotto:
Once the risotto has reached the perfect al dente consistency, turn off the heat. Add the grated Castelmagno cheese and a knob of butter to the pan. Stir vigorously until the cheese melts and the risotto becomes creamy. Taste and adjust the seasoning with salt and white pepper, ensuring the flavors are well-balanced. -
Serve and Garnish:
To serve, plate the risotto in shallow bowls. Sprinkle each serving generously with the toasted hazelnut granola, adding a satisfying crunch to every bite. Optionally, garnish with small chunks of Castelmagno cheese for an extra burst of flavor and a creamy texture.
Pro Tip:
To enhance the flavor of the Castelmagno cheese, you can also experiment with a drizzle of aged balsamic vinegar or a dash of fresh thyme. The nutty hazelnuts provide an incredible contrast to the rich cheese, making each spoonful a delightful balance of flavors.
This Risotto with Castelmagno and Hazelnuts is a stunning dish to serve at a special dinner, offering both elegance and heartiness. It pairs wonderfully with a light white wine or even a refreshing sparkling water to complement the richness of the cheese and the subtlety of the hazelnuts.
