Ingredients
- 350 g Carnaroli rice
- 130 g castelmagno cheese
- 150 g toasted walnuts and pine nuts
- 1 bergamot
- butter
- vegetable broth
- dry white wine
toast the rice in a knob of butter for 3-4 minutes, then blend it with a splash of white wine.
Take cook by pouring the boiling broth a little at a time, about 1 liter, in 13-15 minutes. Stir in 50 g of butter and 100 g of castelmagno.
serve the risotto, completing with toasted walnuts and pine nuts, another crumbled castelmagno and a little grated bergamot zest.
To know: if you don't find bergamot, replace it with lime.
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