- 30 min
Risotto with Chestnuts, Morels and Fresco Spalmabile
165 g Baldo or Carnaroli rice
1 small shallot
4-5 dried morels
1 heaping tablespoon Nonno Nanni Fresco Spalmabile
hot water, as needed (better if it’s spring water, preferably not tap water)
extra virgin olive oil from Taggiasca or Garda olives, as needed
salt & pepper
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Sandra Salerno, author of the famous blog Un Tocco di Zenzero offers us this delectable autumn recipe made with chestnuts and morels. You absolutely must try it!
Begin by washing the mushrooms and putting them to soak in a bowl of hot water (to be reserved for cooking the rice) for at least 15-20 minutes. Then dry them by squeezing them well with your hands.
Lightly sauté the shallot in a copper pan with 2 tablespoons of extra virgin olive oil.
Add the rice and the chestnuts , which you roasted (or steamed) and crumbled , and toast quickly (for about one minute). Then add the hot water and a pinch of salt and continue cooking on medium add more hot water little by little.
When half the cooking time has passed, add the morels and their soaking water.
Taste and season with salt, if necessary.
When the rice is cooked but firm to the bite, remove the pan from the heat and stir in a tablespoon of Nonno Nanni Fresco Spalmabile to melt.
Add freshly ground pepper to the plate. Serve hot with a teaspoon of cheese.
Enjoy your meal!
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola