Risotto al Pacchetto con Castelmagno e Nocciole

Risotto al Pacchetto con Castelmagno e Nocciole is a refined Italian dish that marries the creamy texture of risotto with the bold, nutty flavors of Castelmagno cheese and Piedmontese hazelnuts. The term "al pacchetto" refers to the traditional technique of cooking the rice inside a sealed packet—often parchment or foil—which traps steam and concentrates the aroma of the broth and ingredients. This method yields an exceptionally intense yet balanced risotto. At Mirabel in Avelengo, Italy, a version lauded by Gambero Rosso exemplifies the dish’s potential. The key ingredients are Carnaroli or Vialone Nano rice, a rich vegetable or meat broth, Castelmagno DOP (a semi-hard, tangy cheese from Piedmont), and roasted crushed hazelnuts. What distinguishes a great version is the perfect harmony between the cheese’s pungent savor and the hazelnuts’ sweet crunch, achieved by adding the cheese off the heat to preserve its character and toasting the nuts just before serving. Regional variations are limited because Castelmagno is a protected cheese; outside Piedmont, cooks may substitute Gorgonzola or a mature Taleggio, but the authentic pairing remains tied to northwestern Italy. In South Tyrol, where Mirabel is located, the dish sometimes incorporates local mountain herbs or a drizzle of chestnut honey to echo Alpine terroir. Whether served as a primo or a main, this risotto demands precise timing and respect for each component’s texture.