risotto with castelmagno cheese and barolo wines

Risotto with Castelmagno Cheese and Barolo Wine

From the wedding between Barolo wine and Castelmagno cheese, undisputed stars of Piedmont's cuisine, rises this delicious risotto recipe.



  • 14 oz Carnaroli rice
  • 1,5 liters meat/vegetable stock
  • 200 ml Barolo wine
  • 3,5 oz Castelmagno DOP
  • 3 oz of butter
  • 1 finely chopped onion
  • salt
First course
Italian Recipes
4 servings
5 min.
20 min.
25 min.

Castelmagno DOP is a gourmet hard cheese produced in Piedmont in Northern Italy. It is made from whole cow's milk, and aged a minimum of five months. During this time, it may develop blue veins. 

Some producers ripen this ancient Italian cheese for more than 2 years. Aged Castelmagno develops a crumbly, granular, and rather dry texture similar to that of Parmigiano. The younger version is creamier and firmer, but also has a less pronounced taste. Furthermore, during the aging process Castelmagno develops a unique, sharp and spicy flavor.

Barolo is one of the greatest Italian wines, exceptionally rich and harmonious.

From the wedding between Barolo wine and Castelmagno cheese, which together with Alba truffles are the undisputed stars of Piedmont's cuisine, rises this delicious risotto recipe.

risotto with wine and cheese


How to Make Castelmagno Cheese Risotto with Barolo Wine

  • Bring the meat stock to a boil and let it barely simmer while you start to cook the rice.
  • Melt 2 oz of butter (alternatively 3 tbs of extra virgin olive oil) in a pan and add the chopped onion.
  • When it turns transparent add the rice and let it coat in the butter.
  • When the rice is dry add the Barolo all at once, and stir well until the wine has evaporated and the rice is dry again.
  • Now start to add the meat stock, a ladleful at a time. If necessary add some salt.
  • After about 15 minutes, when the grains of rice have softened, but are still al dente, put the pan aside and add the remaining butter and the Castelmagno cheese.
  • Stir very well until everything has melted and the risotto has become creamy, but not soupy.
  • Season with salt, if necessary, and freshly ground pepper and serve sprinkled with some grated Castelmagno.

castelmagno cheese