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Risotto al Castelmagno

Posted by Rory Stamp on

Risotto al Castelmagno

Serves 4


  • 350g/approximately 2 cups Riso Toro Carnaroli Rice
  • 6-8 cups of chicken or vegetable stock
  • ½ lb Castelmagno d’Alpeggio, grated
  • 1 small white onion, finely chopped
  • ¼ cup butter
  • ⅔ cup dry white wine 1
  • tablespoon honey extra virgin olive oil (like Gaudenzi Quinta Luna), to taste
  • salt and pepper, to taste
  • optional: ½ cup Freddy Guys Roasted Hazelnuts, toasted and chopped


  1. Heat stock to a low simmer, and heat saucepan/risotto pan over medium heat with 2-3 tablespoons olive oil and half of the butter.
  2. Add chopped onion and cook until translucent but not browned, then add rice and toast evenly 2-3 minutes, or until you can see the “tiger’s eyes” (edges of grain are translucent but center is white).
  3. Turn heat to medium-high, add white wine, and stir until it is mostly absorbed by rice. Begin ladling hot stock over risotto, stirring continuously and never letting the liquid become completely absorbed. I like to do this in thirds (2 cups at a time), and leave remaining stock to thin as needed at the end.
  4. After most of stock is consumed (after third ladling), taste rice for al dente texture. Remember that the rice will continue to cook with residual heat. Carnaroli takes approximately 14-16 minutes to cook, while Arborio and Nano are faster cooking quicker.
  5. When rice is cooked, stir in ¾ of Castelmagno cheese, remaining butter, and a nice glug of olive oil (too much fat is rarely an issue here). Season to taste with salt and pepper, and finish with remaining cheese, roasted hazelnuts (optional), and a drizzle of honey.

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