Perfect for the cold autumn evenings, Castelmagno risotto is a first course that will give you great satisfaction, both in its preparation and in the reactions of the guests you feed. It’s a risotto prepared with Castelmagno, a semi-hard, half-fat cheese produced from whole cow’s milk, obtained from cattle fed on fresh forage or hay from meadows or pastures in the Cuneo area, and which has obtained DOP (Protected Designation of Origin) recognition.
The maturation of Castelmagno
Castelmagno is a cheese that is matured for at least four months before it’s put on the market. In this time its rind is covered with a slight mold and inside it’s colored with green veins. Its taste changes according to the seasoning: the younger it is, the more delicate its taste. The more intense the yellow inside, the spicier it is. So the risotto will have a more delicate flavor if a young Castelmagno is used, and a stronger flavor if the cheese is aged more. It’s up to you to choose.
The recipe for Castelmagno risotto
Ingredients
2 quarts meat stock, 1/2 onion, 10 oz Carnaroli rice, butter, 4 oz 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’s golden brown, add the rice, stir and let it toast for a few minutes. In the meantime, put a saucepan with the meat stock on the stove and bring it to a boil. Gradually add one ladle of broth to the rice at a time, until the rice is cooked al dente. Once ready, mix it with the Castelmagno, stirring before serving.