Risotto al Castelmagno
- 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
- 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.
- 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).
- 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.
- 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.
- 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.