INGREDIENTS (for 4 people)
2,5 lt of vegetable broth
320 gr rice (Carnaroli or Vialone nano)
150 gr Castelmagno cheese
7/8 slices Marchisio Parma Ham
15 chestnuts, boiled and peeled
1 shallot
70 gr butter
100 gr grated parmisan
Oil
Rosemary
Salt
METHOD
- Boil the broth
- Thinly chop up the shallot
- Fry the shallot over low heat with some oil, the toast the rice in the same pan
- Cook the rice adding broth and salt
- Halfway through cooking, add the crumbled chestnuts to the rice
- When rice is ready, add Marchisio Parma Ham cut in stripes, butter and chopped Castelmagno cheese
- Decorate with some rosemary and a few stripes of Marchisio Parma Ham
- Serve your risotto with some grated Parmesan cheese on top
by Paolo Armando (4th at Masterchef 2015)
in collaboration with lamascaincucina
