Do you ever wake up and you absolutely need something: a flavor, a perfume, a taste or a music? Well, it often happens with food and sometimes there are days when a flavor booms in the head, causing that urge to eat it again or try to cook it.

This is how this simple recipe was born, a Carnaroli risotto with Montebore fondue, rightly accompanied by the right wine!

{ Ingredients for 4 people }

• 400 gr of montebore cheese
• 280 gr of carnaroli rice
• a spring onion
• milk to taste
• an egg yolk
• extra virgin olive oil
• toasted hazelnuts
• vegetable broth

First prepare the vegetable broth with a couple of carrots, an onion and a celery and salt, cleaned and boiled for about an hour.

When the broth is ready, prepare the risotto by placing a drizzle of oil and the finely chopped onion in a pan.

At the same time put the Montebore cheese in pieces in a saucepan, and cover with the milk, then add the yolk and melt over low heat, stirring with a whisk every now and then.

Once the onion has browned, toast the rice and once the toasting is finished, start pouring a ladle of broth; let it absorb by turning the rice and continue until the rice is al dente.

Remember that risotto must be taken care of, so you must always turn it over and add the broth as soon as it is consumed.

Once the rice is cooked, remove it from the heat and stir it with the montebore fondue. Before serving, add a pinch of toasted hazelnuts on the plate.

This time we approached a wine from the Tortona hills: the SU SU from Cantina Volpi made with Merlot and Pinot Nero grapes.

This blend is very easy to use, it is not a too full-bodied wine and its light acidity is perfect for pairing with this dish. The nose is fragrant and the taste is very pleasant, I would say it is an ideal combination for meals, perhaps with quality ingredients like those used for this recipe.