Castelmagno cheese is a cheese that comes from a small village called Castelmagno that is located in Piedmont in north part of Italy. Castelmagno cheese is a traditional cheese from cow but it can contain also milk from sheep or goat. This Italian food is often used in Piedmont for the preparation of gnocchi of potatoes with melted Castelmagno cheese on the top. It is a delicious Italian food that you can eat alone or with honey or jam. Here I decided to prepare a delicious risotto with Castelmagno cheese to be served with golden potatoes and walnuts. The preparation is simple a little bit more long because you have to boil the potatoes that if you cut in small cubes it will be faster. Castelmagno cheese is used in this recipe at the end when the rice is ready. You have just to add Castelmagno cheese to the rice, mix well and leave on the flame 1-2 minutes more, so that the rice takes the flavor of the cheese.
INGREDIENTS FOR BROTH:
1 Carrot
1 Potato
1 Onion
1 Celery
INGREDIENTS (for 4 people):
320 g or 2 cup of Rice
100 g or 1 cup of Castelmagno cheese
50 g or half a cup of Walnuts
3 Tablespoons of extra virgin olive oil
Half white onion
2 Potatoes
Hot pepper
PREPARATION TIME: 20 minutes
COOKING TIME: 40 minutes
WINE: Nebbiolo d'Alba (Red Wine)
PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 30-40 minutes.
If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.
While the broth is cooking prepare the potatoes. Clean and peel the potatoes, cut them in cubes and let them boil until they are cooked. You can check the cooking of the potatoes with a fork; if the fork enters in the potatoes they are ready.
When the vegetable broth and the potatoes are almost ready preheat the extra virgin olive oil in a casserole, chop the onion, add them to the oil and let it brown.
Then add the rice, let it toast for 2 minutes, add the white wine and let it evaporate. Now you can start adding time by time the vegetable broth and cook the rice for about 16-18 minutes stirring continuously, paying attention not to cook it too much, the rice should be firm at the end of the cooking.
In the meantime continue with the cooking of the potatoes. After draining the potatoes, preheat a pan, add in it the potatoes, sprinkle with a little bit of hot pepper and let them roast until they become golden.
Grate the Castelmagno cheese in big pieces as shown in the picture below.
When the rice is almost ready add the Castelmagno cheese and mix in order to let the Castelmagno melt.
When everything is well mix serve the risotto with the Castelmagno cheese and place on the top a bit of potatoes and the walnuts.
BUON APPETITO!
INGREDIENTS FOR BROTH:
1 Carrot
1 Potato
1 Onion
1 Celery
INGREDIENTS (for 4 people):
320 g or 2 cup of Rice
100 g or 1 cup of Castelmagno cheese
50 g or half a cup of Walnuts
3 Tablespoons of extra virgin olive oil
Half white onion
2 Potatoes
Hot pepper
PREPARATION TIME: 20 minutes
COOKING TIME: 40 minutes
WINE: Nebbiolo d'Alba (Red Wine)
PREPARATION
Start preparing the vegetable broth, clean and peel the carrot, the potato, the onion, and the celery, cut them in big pieces and place them in a potful, add half a liter of water and a bit of coarse salt and let it boil for about 30-40 minutes.
If you don't have a lot of time the best thing to do in order to have the same result is to use the pressure cooker, with which you will need only 10-15 minutes.
While the broth is cooking prepare the potatoes. Clean and peel the potatoes, cut them in cubes and let them boil until they are cooked. You can check the cooking of the potatoes with a fork; if the fork enters in the potatoes they are ready.
When the vegetable broth and the potatoes are almost ready preheat the extra virgin olive oil in a casserole, chop the onion, add them to the oil and let it brown.
Then add the rice, let it toast for 2 minutes, add the white wine and let it evaporate. Now you can start adding time by time the vegetable broth and cook the rice for about 16-18 minutes stirring continuously, paying attention not to cook it too much, the rice should be firm at the end of the cooking.
In the meantime continue with the cooking of the potatoes. After draining the potatoes, preheat a pan, add in it the potatoes, sprinkle with a little bit of hot pepper and let them roast until they become golden.
Grate the Castelmagno cheese in big pieces as shown in the picture below.
When the rice is almost ready add the Castelmagno cheese and mix in order to let the Castelmagno melt.
When everything is well mix serve the risotto with the Castelmagno cheese and place on the top a bit of potatoes and the walnuts.
BUON APPETITO!
