Ingredient: of Walnut kernels

Quality, authenticity, excellence
Risotto with Bleggio walnuts and Goat Granetta

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.

Condividi:
Quality, authenticity, excellence
Cheese balls with gorgonzola and Granetta di capra

Starters

Cheese balls with gorgonzola and Granetta di capra

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

40 min

Servings:

1 Portions

Ingredients:

3 Abate Pears (600 g)
Lemon zest
30 g of Walnut kernels
Black pepper
Wholemeal multi-grain bread
40 g of Granetta di Capra
Fine salt
100 g of Sweet Gorgonzola
2 Eggs
Seed oil
Rosemary

PREPARATION

1

First of all, take the multi-grain loaf and remove the crust; cut the breadcrumbs into pieces, place them in a blender and reduce them to a fine powder.

2

Next, clean the Abate pears: peel them, cut them in half and remove the seeds and core.

3

Grate the pears with a fine-meshed grater and collect the pulp in a colander. Mash with the back of a spoon to remove most of the water, then squeeze the pulp further with your hands until you have a dry ball.

4

Transfer the pulp to a bowl and add the grated zest of one lemon, the Granetta di Capra, salt and pepper.

5

Chop up the walnuts using the mixer and add them to the rest of the ingredients. Add the previously chopped breadcrumbs.

6

Knead everything by hand to obtain a fairly compact mixture. Take a small portion of the dough, round it off between the palms of your hands, then crush it in the centre to create a little pocket to fill with a teaspoon of sweet Gorgonzola.

7

Seal each ball to incorporate the cheese, using a little more dough if necessary. Shape each ball into a round shape by rolling it between your palms and continue in this way until you have finished all the ingredients.

8

Now set the cheese balls aside and prepare the breadcrumbs: beat the eggs with a pinch of salt.

9

Still in the mixer, place the bread crust kept aside and blend it finely. Then, transfer it to a bowl and season with chopped rosemary.

10

Dip each meatball in the beaten eggs and then in the rosemary breadcrumbs. Arrange the meatballs on the tray as they are ready.

11

Heat plenty of seed oil in a pan and when it is hot, fry your meatballs. Then drain them on absorbent paper and enjoy them on their own or with a salad.

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