Chestnut Risotto with Castelmagno Fondue
- Gluten Free
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 25 min
- Serving: 4
PRESENTATION
An indispensable feature in a risotto? Undoubtedly, the creaminess! Like in our irresistible chestnut risotto with castelmagno fondue, a first course that celebrates the enveloping flavors of autumn. In this recipe, we propose a bold and refined pairing, perfect for impressing with the first taste: the soft and enveloping sweetness of chestnuts encounters the intense and slightly spicy taste of castelmagno, a mountain blue cheese that enriches the dish with a decisive character. The true secret of the creamy consistency lies in the emulsification with acidic butter: a technique that gives the risotto a unique softness, enhancing the taste with a pleasant tangy note. Perfect for special occasions or an autumnal treat, chestnut risotto with castelmagno fondue is the essence of balance between sweet and strong flavors.
Try other autumn risotto recipes:
- Pumpkin, chestnut, and zola risotto
- Pumpkin and gorgonzola risotto
- Risotto with Castelmagno and hazelnuts
INGREDIENTS
- Carnaroli rice 1.67 cups (320 g)
- Precooked chestnuts 2.1 oz (60 g)
- Chestnut cream 1 ½ tbsp (20 g)
- Parmigiano Reggiano PDO cheese ½ cup (50 g)
- Chives to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the acidic butter
- Butter 5.67 tbsp (80 g)
- White wine vinegar 1 tsp (5 g)
- White onions ½
- for the fondue
- Castelmagno cheese 7.1 oz (200 g)
- Fresh liquid cream 1 ¼ cup (300 g)
How to prepare Chestnut Risotto with Castelmagno Fondue
To make the chestnut risotto with castelmagno fondue, start by preparing the acidic butter: cut the butter into cubes 1, place it in a small saucepan, melt it over very low heat 2, and then add the chopped onion 3. Let it cook for about 5 minutes.
Turn off the heat and add the vinegar 4, then stir 5 and strain with a small sieve into a bowl 6.
Press the onions with the back of a teaspoon 7 and put the strained butter in the refrigerator to set 8. Prepare the fondue: remove the rind from the castelmagno 9.
Grate the cheese with a coarse-grated grater 10. Heat the cream in a small saucepan over very low heat, then add the castelmagno 11. Slowly melt the cheese, stirring occasionally with a spoon or whisk 12.
Once completely melted, blend with an immersion blender 13, then pour it into a squeeze bottle, keeping 2 tablespoons aside to mix into the risotto. Leave it at room temperature. Begin cooking the risotto: pour a drizzle of oil into a pan 14 and add the rice 15, then toast until the grains are transparent.
Continue cooking by adding hot water little by little 16. Three-quarters of the way through cooking, add the salt 17. While the rice is cooking, chop half of the chestnuts 18.
At the end of cooking, add the chopped pre-cooked chestnuts 19, then mix in the chestnut cream 20, the reserved castelmagno fondue, and the chilled and set acidic butter 21.
Finish with grated Parmigiano Reggiano 22, then adjust the salt and pepper. Combine everything 23 and plate 24.
Garnish the plates with the reserved whole chestnuts 25, then create strips with the castelmagno fondue squeeze bottle 26 and garnish with chopped chives. Your chestnut risotto with castelmagno fondue is ready to be served 27!