Paglierina and walnut risotto


  • Carnaroli rice
  • 1 small onion
  • 1 glass of white wine
  • 50 g of Longo Paglierina
  • 10 ml of milk
  • 1 litre of stock
  • A handful of grated Parmesan cheese
  • Olive oil
  • Butter


  • 1

    Gently fry the finely chopped onion. Toast the rice for a few minutes, stirring all the time. Add the wine and allow it to evaporate.

  • 2

    Cook the rice, adding stock and stirring all the time. Meanwhile, melt the Paglierina (after removing the rind) in a pan with some milk.
    When the rice is cooked, turn off the heat and add the melted Paglierina, a sprinkling of Parmesan and e finely chopped walnuts.

  • 3

    Mix with a little butter and leave the risotto to rest for a few minutes before serving. 

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