Risotto with stracchino cheese & walnuts

Method

1. Cut the onion into thin slices and lightly fry it.
2. Add the rice and toast it well until translucent.
3. Simmer with white wine until reduced, then add the broth, a little at a time.
4. When the rice is cooked 'al dente', switch off the heat, add the stracchino or taleggio cheese (broken into pieces) and stir until the risotto reaches a creamy consistency.
5. Cover the pot, allowing the flavour to build up for a few minutes. Meanwhile chop the walnuts.
6. Add the chopped walnuts and some thyme to the rice, then serve.

Chef's tip

If you prefer, you can add a pinch of freshly ground salt right before serving.

Serving suggestion

This dish goes perfectly with vegetables and meat-based dishes.

Wine selection

Pinot Grigio, Traminer, Valpolicella or Bardolino.

Family tip

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Dish history

If you are looking for a delicate, creamy and incredibly delicious dish, you've just found the right recipe! The crunchy walnuts meet the creaminess of the melted cheese, creating a delightful contrast, while the strong aroma of the latter, softened by the rice grains, guarantees an amazing delight for your taste buds. A dish you'll want to cook over and over again!