Risotto with smoked provola, pistachios & walnuts

Method

1. Sauté the chopped onion in a heavy bottomed saucepan in 30 g of butter until softened.
2. Add the rice and coat until transparent.
3. Add the wine and let it reduce.
4. Add a ladleful of the hot stock and simmer. As the stock is absorbed add more stock as and when necessary. Continue this way for about 16 minutes, until the rice is soft and tender, but with the grains still firm in the centre.
5. Remove from heat and stir in the remaining butter.
6. Serve the risotto, garnishing with thinly sliced smoked Provolone, chopped walnuts and pistachios.

Chef's tip

You can also sprinkle the risotto with some grated Parmigiano Reggiano and finely chopped fresh parsley, for an extra taste.

Serving suggestion

Serve with vegetable side-dishes or with a large, leafy salad.

Wine selection

Chardonnay, Bardolino, Chianti classico or Dolcetto d'Alba.

Family tip

If you don't like smoked Provolone, feel free to replace it with any other cheese of your choice: piccante or mild Provolone and Gorgonzola are all good alternatives!

Dish history

It's hardly headline news that nuts love cheeses: they do make an amazing pairing, especially when the latter have strong, distinctive flavours. One of the most famous matches in Italian culinary tradition is Gorgonzola with walnuts (and a few drops of honey, on croutons..), but combinations with smoked Provolone also taste gorgeous. Try this very easy, yet incredibly tasty risotto, featuring walnuts, pistachios and smoked Provola cheese!