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Recipe: Risotto with chestnuts and Raschera, the mountain cheese from Garessio

Friday 14 september 2018

A risotto with the delicious Raschera, the Dop pasture cheese from the province of Cuneo, Slow Food presidium. Today a sensory journey and protagonist of gourmet evenings, once king of the tables of Garessio and surrounding villages

Recipe: Risotto with chestnuts and Raschera, the mountain cheese from Garessio

Its shape is square but some produce it round, its minimum seasoning lasts a month but it also exists when it ages longer and with a more pronounced flavor. The milk used? That vaccine, sometimes added with modest amounts of goat's or sheep's milk. We are talking about Raschera, the PDO cheese produced and seasoned exclusively in some municipalities of the province of Cuneo, in particular in Garessio, a medieval village that intrigues those who love the places where time seems to stand still and where the kitchen is a tribute to genuine simplicity. Like risotto with Raschera and chestnuts.


for 4 persons

  • 300 grams of Carnaroli rice
  • 100 grams of Alpine pasture Raschera
  • 150 grams of dried white chestnuts
  • an onion
  • a liter of vegetable stock
  • half wild fennel
  • extra virgin olive oil
  • salt
  • pepper


Soak the chestnuts in cold water until they are rehydrated, then cook them in a pot in which, in addition to the salt, you have also put - to flavor - the wild fennel. Cut the finely chopped onion and let it brown in extra-virgin olive oil, with salt and pepper. At this point add the rice and toast it before starting cooking. Gradually add the vegetable stock - which does not cover the taste - and when the rice is cooked, turn off the heat and add small Faschera cubes and chestnuts. Keep well, stirring for a couple of minutes. At this point the risotto is ready to be brought to the table.

 Main photo:

...buon appetito!


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