Perfect for cold autumn evenings, the risotto with Castelmagno cheese it is a first which will give you great satisfaction, both in the preparation and for the looks of your guests who will eat it. It is a rice that is whipped with the Castelmagno, a semi-hard cheese made from cow's milk and blue cheese, which is prepared in the Cuneo area and has obtained the Dop recognition, the Protected Designation of Origin.

The seasoning of Castelmagno

The Castelmagno it is a cheese that comes seasoned at least 4 months before being put on the market. In this time its crust is covered with a slight mold and its paste is colored with green veins. Its taste changes according to the seasoning: the younger it is, the more delicate it's its taste. The more its paste acquires an intense yellow color, the more the taste becomes spicy and tasty. So the risotto will have a more delicate flavor if you use a young Castelmagno more decided if the cheese is more seasoned. To you the choice.

The recipe for Risotto with Castelmagno cheese

Ingredients: 2 l meat stock, 1/2 onion, 280 g Carnaroli rice, butter, 120 g grated Castelmagno, 1 glass of white wine.

Method: clean and slice the onion, put a knob of butter in a pan, add the onion and let it fry for 15 minutes. When it is golden, add the rice, stir and toast for a few minutes. Meanwhile put a saucepan with the meat broth on the heat and bring to a boil. Add to the rice a ladle of broth at a time, until the rice is cooked al dente. Once ready, stir in the Castelmagno, stirring before serving.

In the tutorial, some tips for an even better risotto!