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Rare Piedmontese Castelmagno cheese melts into risotto for a vegetarian alpine luxury. This mediterranean dish offers bold, complex flavor for a family dinner celebrating Italy's artisan cheeses.
Heat vegetable stock in a saucepan over low heat and keep it hot, but not boiling, throughout the cooking process.
Finely chop the yellow onion. In a large heavy-bottomed pan, melt 2 tbsp butter with olive oil over medium heat. Add the onion and sweat until translucent, about 4 minutes without browning.
Add Arborio rice to the pan and toast gently, stirring constantly for 2 minutes, until edges appear translucent.
Begin adding hot stock one ladle at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. Maintain medium-low heat to control the simmer and prevent scorching.
After about 15 minutes, when the rice is creamy but al dente, lower the heat and stir in kosher salt, black pepper, and nutmeg. Add the Castelmagno cheese (crumbled or grated) along with the remaining 1 tbsp butter and gently fold until fully melted and incorporated.
Taste and adjust seasoning. Remove from heat, cover, and let rest for 2 minutes before serving for an optimal creamy texture.
