First courses
Risotto with Bleggio walnuts and Goat Granetta
Author: Guido Boschetti
Difficulty:
Beginner
Total time:
45 min
Servings:
1 Portions
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
PREPARATION
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.
