Risotto with Castelmagno and hazelnuts

Name: Risotto with Castelmagno and hazelnuts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Vegetable broth 4 ¼ cups; Whole peeled hazelnuts 0.3 cup; White onions 1; Extra virgin olive oil 3 spoonfuls; Butter 2.1 tbsp; White pepper to taste; Fine salt to taste; Castelmagno cheese to grate 2.8 oz; Castelmagno cheese 11 oz

it es

587

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 587
Carbohydrates g 71.6
of which sugars g 1.6
Protein g 15.8
Fats g 26.4
of which saturated fat g 9.77
Fiber g 2.1
Cholesterol mg 41
Sodium mg 758

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Warm comfort and a touch of rustic Italian charm come together in this Risotto with Castelmagno and hazelnuts. Creamy risotto layers with a soft, almost moist finish create a nice base for the real flavor stars — Castelmagno cheese and toasted hazelnuts. Earthy notes from the hazelnuts bring a bit of crunch that stands out against the subtle saltiness of the cheese, while that distinct, slightly nutty taste gives this Italian cheese recipe an edge over everyday meals. Autumn family dinners feel a little more memorable with such a good-looking dish on the table (every bite delivers savory, satisfying warmth). Fall recipes usually highlight comfort, but this one brings something extra special since it’s straight from the Piedmont region — the cheesiness, the balanced texture, the golden color — all pretty appealing for anyone who likes meals with character. Gatherings, night-ins, or even low-key celebrations often run smoother when the main dish is both filling and DELICIOUS... that’s what families notice with catchy risotto recipes like this.

Busy families who crave quick dinner ideas with a lot of flavor often reach for this Castelmagno risotto when cooler weather sets in. Versatility works in its favor—try pairing with seasonal toppings, a fresh salad, or just serve it as the star for a weeknight dinner (works equally well for romantic meals). Home cooks appreciate how reliable this recipe feels for special occasions or "just because" comfort, and the combination of Piedmont cheese risotto and fluffy rice means it often disappears fast from the table. Want something that looks as nice as it tastes? This hazelnut risotto pretty much guarantees compliments whenever it’s served (and it’s naturally gluten free, which is a win for family meals). Sometimes simple is best: bring it to a potluck, let everyone take a scoop, and watch the conversation focus on that RICH, CREAMY flavor—a classic for anyone who likes new Italian favorites with a little bit of nutty crunch and creamy cheese goodness. If you’re building your family’s list of favorite autumn comfort food, this is one of those go-to dishes, always welcome no matter who’s at the table.

INGREDIENTS

587

Calories per serving

Carnaroli rice 1.6 cups (320 g)

Vegetable broth 4 ¼ cups (1 l)

Whole peeled hazelnuts 0.3 cup (40 g)

White onions 1

Extra virgin olive oil 3 spoonfuls

Butter 2.1 tbsp (30 g)

White pepper to taste

Fine salt to taste

Castelmagno cheese 2.8 oz (80 g) - to grate

for garnish: Castelmagno cheese 11 oz (20 g)

Preparation

How to prepare Risotto with Castelmagno and hazelnuts

To prepare the risotto with Castelmagno and hazelnuts, start by finely chopping the onion and let it soften in a pan with oil and butter over very low heat for about 10-15 minutes 1. Raise the heat and add the rice to the pan, toasting it for a minute while stirring continuously; add 2-3 ladles of broth 2 and continue cooking by adding more broth as needed, little by little 3.

Meanwhile, place the peeled hazelnuts on a baking sheet and toast them in the oven at 392°F until they become crunchy (be careful not to burn them); let them cool slightly and then chop them coarsely. When the rice is al dente, turn off the heat, add the grated Castelmagno cheese 4, mix it in and cream with a knob of butter, then plate 5, sprinkling the plates with toasted hazelnut grains 6 and some shavings of Castelmagno, then serve.

For the translation of some texts, artificial intelligence tools may have been used.

Risotto with Castelmagno and hazelnuts

PRESENTATION

INGREDIENTS

How to prepare Risotto with Castelmagno and hazelnuts

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