Risotto with chestnuts and Castelmagno fondue
Immerse yourself in the comforting flavors of autumn with our creamy risotto featuring chestnuts and Castelmagno fondue. An explosion of taste that celebrates fall flavors in a simple and refined vegetarian risotto dish. Prepare this delicious chestnut risotto in just 55 minutes and let yourself be won over by its irresistible goodness. Discover the recipe now for an unforgettable culinary experience!
Dietary Information
Servings:
- 1
To make the risotto with chestnuts and Castelmagno fondue, start by preparing the acid butter: cut the butter into cubes 1, pour it into a saucepan, melt it over very low heat 2 and then add the chopped onion 3. Let it cook for about 5 minutes.
- 2
Turn off the heat and add the vinegar 4, then mix 5 and filter with a sieve into a bowl 6.
- 3
Press the onions with the back of a teaspoon 7 and put the filtered butter in the refrigerator to solidify 8. Prepare the fondue: cut off the rind of the Castelmagno 9.
- 4
Grate the cheese with a coarse grater 10. Heat the cream in a saucepan, over very low heat, then add the Castelmagno 11. Gently melt the cheese, stirring occasionally with a spoon or whisk 12.
- 5
When it has completely melted, blend with an immersion blender 13, then pour it into a squeeze bottle, keeping 2 tablespoons aside to cream the risotto. Let it stand at room temperature. Start cooking the risotto: pour a drizzle of oil 14 and the rice 15 into a pan, then toast it until the grains are transparent.
- 6
Continue cooking, adding hot water a little at a time 16. About three-quarters of the cooking time, add the salt 17. While the rice is cooking, chop half of the chestnuts 18.
- 7
When cooked, add the chopped precooked chestnuts 19, then cream with the chestnut cream 20, the Castelmagno fondue set aside and the cooled and thickened acid butter 21.
- 8
Complete with grated Parmigiano Reggiano 22, then season with pepper and salt. Mix everything together 23 and plate 24.
- 9
Garnish the plates with the whole chestnuts set aside 25, then create strips with the squeeze bottle of Castelmagno fondue 26 and garnish with chopped chives. Your risotto with chestnuts and Castelmagno fondue is ready to be served 27!
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