This savory Risotto with Castelmagno Cheese, Hazelnuts and De Nigris Truffle Modena Pearls is simply delicious!


Ingredients for 4 People

  • 1.6 cups Carnaroli Rice
  • half white onion
  • 1 oz. butter
  • 4.2 cups vegetable broth
  • 1.5 oz. roasted hazlenuts
  • 3.5 oz. Castelmagno cheese
  • Olive oil, to taste
  • Salt, to taste
  • De Nigris Truffle Modena Pearls

For the recipe

Risotto with castelmagno cheese hazlenuts and truffle pearls_denigris_recipes

In a pan with high edges cook for a few minutes the finely chopped onion and oil. Add the rice and let it toast while stirring. Continue cooking the rice by pouring hot broth when needed. Cut the toasted hazelnuts coarsely and set them aside. Once finished cooking stir the rice with grated castelmagno and  butter. Set aside some grated castelmagno. Add the hazelnuts to the rice and mix. Keep some hazelnuts aside. Decorate the dish with the remaining hazelnuts, a sprinkling of grated cheese and De Nigris Truffle Modena Pearls.