Carnaroli risotto with dates and valsesia toma cheese
Time: 40/50 min.
Category: First Course
Yields: 4 serving
360 g Tenuta Castello Carnaroli Rice; 12 dates; 180 g Valsesia Toma cheese; 125 ml milk; 1 tablespoon of extra virgin olive oil; pepper to taste.
Pit dates and chop coarsely. In a large, wide pan heat olive oil and sauté half the dates. Add the rice and stir constantly for a few minutes. Add a small amount of milk and stir. Add a cup of vegetable broth, and stir often. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. While the risotto cooks, cut the cheese into cubes and combine with the milk in a small pot. Place on a low heat, stirring frequently until the cheese melts. Cook the rice until tender; add the remainder of the dates and the melted cheese mixture. Mix well with a wooden spoon. Garnish with half a date and a generous sprinkling of black pepper. This recipe, with ingredients from two very different worlds, shows the versatility of rice and its ability to meld different flavours in a balanced way.