Do you remember Tamaro? I’ve talked about that plant few posts ago. These are the last days to collect them. Why not take advantage and make a good tamaro (tamaro communis) risotto with stafforella cheese? This recipe takes only 30 minutes and is very easy to do… Enjoy!



    Recipe: Risotto
    Cuisine: Italian

    Serving: 4 people

  • 320 g Carnaroli rice
  • 20 g wild tamaro
  • 60 g butter + 1 tablespoon to cook until creamy
  • 30 g fresh shallots
  • 50 g grated Grana Padanoù
  • 50 g white wine
  • 100 g Stafforella cheese
  • 1 l vegetable stock
  • salt
  • garlic
  • olive oil
  • chilli


Prepare a sautéed with garlic, olive oil and chilli. Add the chopped tamaro and cook partially. Finely chop the shallot and fry in a pan with butter. Add the rice and toast over medium heat. Sprinkle with white wine, let dissolve and add a couple of broth ladles, then another, and yet another… little by little as the broth is absorbed.

When almost cooked, add the diced of stafforella. Blend well, making well the cheese mix. Remove from heat and blend in a tablespoon of butter and grated Grana Padano. Serve risotto with other cubes of Stafforella as a garnish.

Print Friendly