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Risotto with barolo and castelmagno cheese

Giorgio Locatelli from Market Kitchen
A red-hued risotto with a lightly veined hard cheese from Giorgio Locattelli

Risotto with barolo and castelmagno cheese

Method

1. Bring the stock to the boil in a saucepan and turn down the heat so it's only just simmering.

2. Melt half the butter in a heavy-based pan and add the chopped onion. Cook gently for about 5 minutes, until softened but not coloured.

3. Add the rice and stir around to coat in the butter and 'toast'. Make sure all the grains are warm before adding the Barolo. Let the wine evaporate completely until the onions and rice are dry.

4. Add the stock, a ladleful or 2 at a time, stirring and scraping the rice in the pan as you go. When each addition of stock has almost evaporated, add the next ladleful. If the colour of the risotto isn't as intensely pinky-red as you would like, add a little more wine.

5. Carry on cooking for around 15-17 minutes, adding stock continuously as above. After about 12-14 minutes, slow the addition of stock, so that the rice doesn't become too wet and soupy at this stage, as when you add the butter and castelmagno at the end, it will become too sloppy. The risotto is ready when the grains are soft, but still al dente.

6. Turn down the heat and allow the risotto to rest for a minute. Using a wooden spoon, vigorously beat in the remaining cold diced butter and finally the castelmagno, making sure you shake the pan energetically at the same time as you beat. Season to taste with salt and freshly ground black pepper. Divide the risotto between 4 bowls.

7. To serve, either warm 4 spoon heads in a saucepan of boiling water, pour in a little Barolo and rest one on top of each plate of risotto, so that everyone can pour the warm wine over the rice.

8. Alternatively, make a little well in each plate of risotto, then at the table, pour in the wine and grate some more castelmagno over the top.

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Serves: 4

Prep: 5 min
Cook: 25 min

Ingredients
2.5 litres chicken stock
50g cold diced Butter
1 onion, chopped very finely
400g Vialone Nano rice
200ml Barolo wine, plus a little extra for serving (optional)
200g Castelmagno Cheese