420 grams of carnaroli rice
½ onion
70 g butter
Half glass of Valcalepio biango D.O.C. white wine
18 small steamed chestnuts
1,5 l broth (meat or vegetables)
salt
120 g formai de mut cheese of the Upper Brembana Valley, aged one year
chopped rosemary
Risotto is a fantastic first course that is just perfect when prepared with ingredients that melt during the cooking and blend with the rice. Therefor, cheese is the best for it: particularly, Formai de Mut has the right texture and taste to prepare this dish. You shall also add some chopped chestnuts, a glass of white wine and some broth. Remove the pot from heat and add some diced Formai de Mut cheese to the steamy risotto, then stir: it will immediately become creamy and stringy. The final touch: a sprinkle of minced rosemary!
Brown the chopped onion in 20 g of butter, add the rice and stir it till it becomes translucent. Add the chopped chestnuts (save 6 of them). Deglaze with some white wine and add hot broth until cooking finishes. Add salt and remove from the heat to add 50 grams of butter and grated or diced formai de mut. Served immediately decorating with a chestnut and some rosemary.
Out of curiosity
Steamed chestnuts can be replaced by the so-called biligòcc, smoked chestnuts from the Brembana Valley, peeled and cooked in milk.
Risotto is a fantastic first course that is just perfect when prepared with ingredients that melt during the cooking and blend with the rice. Therefor, cheese is the best for it: particularly, Formai de Mut has the right texture and taste to prepare this dish. You shall also add some chopped chestnuts, a glass of white wine and some broth. Remove the pot from heat and add some diced Formai de Mut cheese to the steamy risotto, then stir: it will immediately become creamy and stringy. The final touch: a sprinkle of minced rosemary!
Brown the chopped onion in 20 g of butter, add the rice and stir it till it becomes translucent. Add the chopped chestnuts (save 6 of them). Deglaze with some white wine and add hot broth until cooking finishes. Add salt and remove from the heat to add 50 grams of butter and grated or diced formai de mut. Served immediately decorating with a chestnut and some rosemary.
Out of curiosity
Steamed chestnuts can be replaced by the so-called biligòcc, smoked chestnuts from the Brembana Valley, peeled and cooked in milk.
