Castelmagno Risotto

History & Background

A Cuneo cheese documented since the 12th century, made in high pastures above 600 m. Naturally blued, without mould inoculation. A dish of the Langhe and high Cuneese, paired with honey to balance the saltiness.

Ingredients for 4

• 320g Carnaroli rice
• 180g aged Castelmagno DOP
• 1 shallot
• ½ glass dry white wine
• 1L beef broth
• 50g cold butter
• 1 tablespoon acacia honey
• Walnut kernels
• Extra virgin olive oil
• Salt, pepper

Method

1. Remove the Castelmagno rind, crumble 3/4 and cube the rest.
2. Sweat the chopped shallot with butter.
3. Toast the rice and deglaze with white wine.
4. Add hot broth for 16–18 minutes.
5. Turn off the heat and manteca off heat with cold butter and crumbled Castelmagno.
6. Add the cubes at plating.
7. Garnish with a few drops of acacia honey and crushed walnuts.
8. Finish with a grinding of pepper.

Wine pairing

Barolo or Nebbiolo d'Alba: Langa reds that match the blue's intensity.

Common mistakes

• Using young Castelmagno (under 4 months): lacks character.
• Manteca over heat: cheese splits, turns stringy.
• Overdoing honey: should hint, not sweeten.