Risotto with walnuts and tomino cheese

• 10 minutes to prepare • 30 minutes to cook • Serves 4

 

 

Noci

The risotto with walnuts and melted tomino cheese is a simple and tasty dish, which combines two ingredients that really match well together.

In this recipe I used a meat broth to intensify the earthy flavor of walnuts, but you can also use the vegetable broth (carrot, celery, onion, all boiled in 1 lt. of water and slightly salted).
The ingredients of the recipe are very few and the realization is very fast. You just need the cooking time required by the rice you will choose. Enjoy


Here's what you will need for the 4-serving recipe:

320 g Carnaroli rice 
1 shallot
200 g walnuts
1 l meat broth
1 glass Lager beer
100 g grated Parmigiano cheese
1 tomino cheese or 100 g Brie cheese
EVO oil salt and pepper

1. Place walnuts in the food processor. Add 2 tablespoons of EVO oil and stir until a smooth mass. Keep aside
2. Braise the chopped shallot with 1 tablespoon of EVO oil until golden
3. Pour the rice into the pan and let it toast for 1 minute
4. Simmer it with the beer until it evaporates
5. Cook the rice, adding a spoonful of boiling broth at a time, as for a normal risotto, (please refer to the cooking time indicated on the rice package)
6. A few moments before the rice is done, add the walnuts cream - some of them partially smashed, too -, freshly ground pepper, cubed tomino cheese and the Parmigiano cheese. Stir to mix and serve immediately!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.