Risotto with hop shoots with cream of castelmagno cheese
By Carla Aradelli
1 h
4 raciones
Difficulty:
Alta
Ingredients
- 280 g Carnaroli rice (Acquerello select)
- 20 g chopped shallots
- 1 spoonful extra virgin olive oil
- 80 g butter
- 80 g grated Castelmagno cheese
- 140 g hop shoots
- 40 ml dry white wine
- 1 l meat stock
METHOD
- Scald the hop shoots in boiling water for 3-4 minutes, then cool in iced water. Set part aside to use later to garnish the dish; dice the remainder.
- Elsewhere, toast the rice in oil; reduce in white wine. Add in the shallots and slowly add the stock while boiling; stir occasionally to prevent it from drying before it is fully cooked. Cook for 15 minutes. Halfway through, add in the diced hop shoots.
- Take the pot off the flame and stir in the butter (preferably cold) and grated Castelmagno cheese. Leave to stand for a minute with the lid on and, then, the risotto is ready to serve.
