📝 About This Recipe
Transport your senses to the misty hills of Piedmont with this luxurious risotto, a masterpiece of Northern Italian gastronomy. This dish celebrates the 'King of Cheeses,' Castelmagno DOP, known for its crumbly texture and complex, herbal tang that melts into a velvety embrace around perfectly al dente rice. The addition of toasted Tonda Gentile hazelnuts provides a buttery crunch and earthy depth, creating a sophisticated balance of textures and flavors that is both rustic and refined.
🥗 Ingredients
The Broth
- 1.5 liters Vegetable Stock (high quality, kept at a low simmer)
- 1/2 Yellow Onion (added to stock for extra depth)
- 5 pieces Peppercorns (whole)
The Risotto Base
- 320 grams Carnaroli Rice (the 'king of rice' for superior starch release)
- 2 small Shallots (very finely minced)
- 40 grams Unsalted Butter (chilled for the base)
- 120 ml Dry White Wine (such as Arneis or Gavi di Gavi)
- 2 tablespoons Extra Virgin Olive Oil (fruity and light)
The Mantecatura (Finishing)
- 150 grams Castelmagno DOP Cheese (crumbled, at room temperature)
- 30 grams Cold Unsalted Butter (cubed and very cold)
- 30 grams Parmigiano Reggiano (finely grated)
- to taste Sea Salt (be cautious as the cheese is salty)
- to taste Black Pepper (freshly cracked)
Garnish
- 50 grams Piedmont Hazelnuts (toasted and roughly chopped)
- 2 sprigs Fresh Thyme (leaves only, for a floral hint)
- 1 teaspoon Chestnut Honey (optional, for drizzling)
👨🍳 Instructions
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1
Begin by heating your vegetable stock in a medium pot. Keep it at a steady simmer throughout the entire cooking process; adding cold liquid to the rice will shock it and ruin the creamy consistency.
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2
In a heavy-bottomed wide saucepan or 'risottiera', heat the olive oil and 40g of butter over medium-low heat. Add the minced shallots and sauté gently for 3-4 minutes until translucent and soft, ensuring they do not brown.
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3
Increase the heat to medium and add the Carnaroli rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent and the rice smells slightly nutty.
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4
Pour in the white wine. It will hiss and steam beautifully. Stir until the wine has been completely absorbed by the rice, which deglazes the pan and sets the flavor foundation.
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5
Add your first ladle of hot stock to the rice. Stir gently but frequently. The agitation of the grains is what releases the starch, creating that signature 'all'onda' (wavy) creaminess.
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6
Continue adding stock one ladle at a time, only adding more once the previous ladle has been mostly absorbed. This process should take about 16-18 minutes.
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7
While the rice cooks, toast the hazelnuts in a small dry pan over medium heat for 3 minutes until fragrant, then set aside. Crumble the Castelmagno cheese into small pieces.
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8
Taste the rice at the 15-minute mark. It should be tender but still have a firm 'bite' in the center (al dente). If it’s too crunchy, add one more half-ladle of stock.
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9
Once the rice is cooked, remove the pan from the heat entirely. This is crucial for a perfect 'mantecatura'.
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10
Add the cold cubed butter and the grated Parmigiano Reggiano. Vigorously beat the rice with a wooden spoon to incorporate air and fat, creating a silky emulsion.
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11
Gently fold in 100g of the crumbled Castelmagno cheese. The heat of the rice will soften it, but leaving some small chunks provides wonderful flavor bursts.
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12
Cover the pan with a lid and let the risotto rest for 2 minutes. This allows the flavors to settle and the texture to become perfect.
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13
Give the risotto one final stir. If it seems too thick, add a tiny splash of hot stock to achieve the 'all'onda' consistency—it should ripple when you shake the plate.
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14
Plate the risotto on flat warm plates. Top with the remaining crumbled Castelmagno, the toasted hazelnuts, a sprinkle of fresh thyme, and a crack of black pepper.
💡 Chef's Tips
Always use Carnaroli or Vialone Nano rice; Arborio is acceptable but loses its structure more easily. Never wash the rice before cooking, as you need every bit of that surface starch for the creaminess. Use a wooden spoon with a hole in the middle (a 'girariso') if possible to maximize starch release without breaking the grains. If you cannot find Castelmagno, a very dry blue cheese like Gorgonzola Piccante or a sharp aged Stilton can be a substitute, though the flavor profile will change. Ensure your finishing butter is ice-cold; the temperature difference helps create a more stable and glossy emulsion.
🍽️ Serving Suggestions
Pair with a robust Piedmontese red wine like a Barolo or a Barbaresco to stand up to the pungent cheese. A side of honey-glazed roasted root vegetables complements the earthy hazelnut notes. For a touch of luxury, add a few drops of high-quality truffle oil or fresh shavings of white truffle just before serving. Serve as a 'Primo Piatto' followed by a simple braised veal shank (Osso Buco). A crisp pear and arugula salad with a balsamic glaze makes a refreshing palate cleanser after this rich dish.