” MEETING BETWEEN PIEMONTE AND EMILIA ROMAGNA TASTES”
Today we prepare a very tasty risotto with a unique cheese. Castelmagno PDO is produced with cow’s milk, possibly supplemented with sheep and / or goat as a percentage of a minimum of 5% to a maximum of 20%. It comes in a cylindrical shape with flat faces with a diameter of 15-25 cm and weighing from 2 to 7 kg. The seasoning minimum should be 60 days.
Preparation time: 30 minutes
Cooking time: 40 minutes
Preparation for: 4 people
1 shallot of Romagna PGI
1 cup of gravy of roast meet
300 g of Carnaroli rice
a few scales of Castelmagno PDO
30 g of butter
1 glass of white wine
1 liter of water
Clean and wash the carrot, onion and celery. Place vegetables in a liter of water, bring to boil, add salt and cook for 20 minutes, then reduce the heat and continue to cook even during the preparation of risotto.
Finely chop the Shallot of Romagna PGI and place in a sauce-pan with 10 grams of butter and half a glass of water.
Cook until almost to melt the shallots for 5 minutes, then add the rice and toast well.
Then blend with a glass of white wine and let evaporate.
Start preparing the risotto by adding little by little the hot vegetable broth every time it is absorbed by the rice.
After about 18 minutes the rice should be cooked, then add one minute before turning off the heat the glass of gravy and mix well.
Off the heat, add 20 grams of butter and stir quickly leaving the risotto soft.
Now serve and add the scales of Castelmagno PDO and, if you like, a bit of freshly ground pepper.
Enjoy your meal and have fun!