Reperso with Castelmagno fondue, hazelnuts and caramelized onion.

A journey through the flavors of Piedmont

Prepare to immerse yourself in a culinary experience that will make you taste the heart of Piedmont in every bite. This risotto, rich in authentic and genuine flavors, embodies a story of tradition, love of the land, and premium ingredients. The sweetness of caramelized onions pairs perfectly with the creaminess of Castelmagno, while Reperso rice, with its unique texture, transforms every forkful into a sensory journey.

Difficulty level: 1

Preparation time: 1/2

Cooking time: 14 min

Course: Dry soup

Recommended wine: Arneis DOCG

Serving temperature: 90° C

Seasonality: Winter/Spring

Ingredients:

• 1/2 onion
• 1 carrot
• 1 bay leaf
• 200 g Castelmagno
• 200 ml cream
• 320 g Reperso Rice
• 1/2 glass of white wine
• 2 tablespoons coarsely chopped hazelnuts
• 1 tablespoon sugar
• Extra virgin olive oil
• Marjoram leaves
• Black pepper

Preparation:

1. The broth: This is when your kitchen will fill with enveloping aromas. In a pot, add cold water, half an onion, a halved carrot, and a bay leaf. Bring everything to a slow boil, letting the magic happen and the broth unfold with intense flavors. After 30 minutes, you'll have a perfect aromatic base.

2. The fondue: take the prized Castelmagno, a cheese that captures the essence of the Piedmont mountains, and melt it in a bain-marie with the cream. Stir patiently, while the heat transforms the cheese into a velvety, irresistible cream. This will be the heart of your risotto, giving it a rich, enveloping embrace.

3. Caramelized onions: Finely chop an onion and cook it slowly in a drizzle of oil until golden and translucent. Add a pinch of sugar and watch it transform into a caramelized sweetness that will enrich every bite of your risotto.

4. Toast the rice: use the same pan as the onion, so that the Reperso rice absorbs the flavors already present. Toast it, savoring the aroma, then deglaze with half a glass of white wine. Begin pouring in the hot broth, a ladle at a time, stirring carefully. After about 7 minutes, add half the Castelmagno fondue and a tablespoon of coarsely chopped hazelnuts, which will add a pleasant crunch.

5. Stirring: Now it's time to add the finishing touches. Add the caramelized onions and the remaining chopped hazelnuts. Stir slowly, letting each ingredient meld into a symphony of flavors, until you obtain a creamy and enveloping risotto. Serve the risotto, garnishing with fresh marjoram leaves and a light dusting of freshly ground black pepper.

Helpful Tips

If you want to give your risotto an unexpected freshness, add a pinch of thyme or sage and a grated lemon zest during cooking. To accompany it, choose a full-bodied white wine, like a Roero Arneis, which perfectly balances the rich flavors and brings you even closer to the hills of Piedmont.

Enjoy your meal!