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Risotto del casaro ai sentori d’autunno

Risotto of the cheese maker with autumn scents

Ingrendients for 3 people

  • 240 g of Carnaroli rice
  • 40g of shallots
  • 60g of raw milk butter from Alto Elvo
  • 90g of Macagn
  • Pure Mantuan pumpkin to taste
  • Chestnuts QB
  • QB chanterelles
  • 20g of pureed cornelian from the Primitivizia company in Spiazzo TN


  • Boil 1l of water with 200ml of milk.
  • Toast the rice with the shallot and 20 g of butter.
  • Deglaze with water and milk and cook according to the time indicated on the package.
  • Stir in the butter and the Macagn.
  • With a bottle, form a pumpkin spiral on the rice previously evenly distributed on the plate (to make this beat under the plate)
  • Distribute the chestnuts.
  • Finally, distribute the carnelian puree (previously diluted) with the cornelian puree, previously diluted with water and place the cornelian tuile on top (see recipe below)
  • Tuile with fruit or vegetable puree: 80 g of lightly moist fruit or vegetable puree -60 g of soft butter -100 g of flour pinched of salt.
  • Procedure: spread the dough on the special mat with a spatula, bake in a preheated oven at 160 degrees for 8 minutes.
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