Preparation time
40 min
Measurements
4 people
Recipe type
Pasta, rice and soups
Ingredients
350 gr
Authentic Carnaroli rice
to taste
vegetable broth
250 gr
Castelmagno D.O.P.
100 gr
Gentile delle Langhe hazelnuts
1 small
white onion
60 gr
butter
1 spoon
honey
half glass
white wine
to taste
olive oil
Grate the Castelmagno and set it aside, then toast the hazelnuts in a non-stick pan or in the oven at a medium temperature. When the hazelnuts have cooled down, chop them roughly. Heat the vegetable stock and keep it warm.
Sauté the finely chopped onion in 2/3 tablespoons of oil and a knob of butter in a saucepan. Add the rice and let it toast, then add the white wine and cook until it evaporates. Now start adding the hot broth, stirring all the time with a wooden spoon. Halfway through cooking, add half of the grated Castelmagno, continuing to stir and gradually adding the broth.
When cooked, add the remaining Castelmagno and the honey, then stir in the butter. Decorate with chopped hazelnuts and, if desired, a drizzle of honey.