The recipes


Risotto with Castelmagno cheese


Ingredients: 1 portion

  • Water for 14g of Delicate Stock
  • Crispy bacon
  • Butter 20
  • Parmigiano Reggiano 20
  • Fresh Raspberries
  • Salt


Toast the rice in a hot saucepan without oil and cook with Delicate Stock previously dissolved in boiling water.
Meanwhile, cook the bacon slices in the microwave.
At the end of cooking, turn off the heat and let it rest for two minutes, taste and add salt if necessary.
Cream with "Castelmagno PDO" cream, butter and grated Parmigiano Reggiano cheese.
Garnish with Pearls of "Aceto balsamico di Modena PGI" balsamic vinegar, Fruit Crunch, crispy bacon and a raspberry cut in half. Sprinkle with Harlequin Pepper and serve.