Risotto with Bleggio walnuts and Goat Granetta

AuthorGuido BoschettiCategoryDifficultyBeginner
Yields1 Serving
Total Time45 mins
 320 g of Carnaroli rice
 100 g of walnut kernels
 1 onion
 60 g of butter
 1 l of vegetable broth
 40 g of Goat Granetta
 1 cup of milk
 1 pinch of nutmeg
1

Cut the onion finely and brown it in a pan with 50 grams of butter. Cut the walnuts finely and add them to the onion. Keep a spoonful aside. Toast them for a few minutes.

2

As soon as the onion starts to brown, add the rice and toast it for 5 minutes, until it becomes transparent. Add the milk and the nutmeg, mix and soak up the milk.

3

Cover the rice with just enough vegetable broth, put a lid on the pan and cook for 25 minutes on low heat. When the rice will be ready, turn off the gas and stir in the remaining butter and in the grated Goat Granetta. Garnish with the walnuts that you have kept aside.

4

The risotto with walnuts is ready to be served to your guests.

Ingredients

 320 g of Carnaroli rice
 100 g of walnut kernels
 1 onion
 60 g of butter
 1 l of vegetable broth
 40 g of Goat Granetta
 1 cup of milk
 1 pinch of nutmeg

Directions

1

Cut the onion finely and brown it in a pan with 50 grams of butter. Cut the walnuts finely and add them to the onion. Keep a spoonful aside. Toast them for a few minutes.

2

As soon as the onion starts to brown, add the rice and toast it for 5 minutes, until it becomes transparent. Add the milk and the nutmeg, mix and soak up the milk.

3

Cover the rice with just enough vegetable broth, put a lid on the pan and cook for 25 minutes on low heat. When the rice will be ready, turn off the gas and stir in the remaining butter and in the grated Goat Granetta. Garnish with the walnuts that you have kept aside.

4

The risotto with walnuts is ready to be served to your guests.

Risotto with Bleggio walnuts and Goat Granetta