Antico Risotto Sabaudo

Risotto with ham and cheese (4-6 portions)


50g butter
1 mid-size yellow onion, thinly chopped
50-75g cooked ham in dices
1 branch rosemary
400g avorio rice
1 1/2 dl white wine
1 1/2 liter hen or veal broth
100g fontina in cubes
3-4 spoons fresh grated parmigiano reggiano
Truffles (can be avoided)


Melt butter in a pot, add onion and cook about 5 minutes until it's soft but not burned. Set the ham in the pot and cook for another minute; then add rosemary and rice. Stir until the rice gets like transparent. Spill the wine over, stir and cook until it's absorbed. Use spoon to add broth and keep on stirring till it's cooked in it. After about 20 minutes the rice should be creamy but still " al dente". Pour fontina over and cook for other 5 minutes. Sprinkle the parmesan cheese all over. Risotto can be occasionally decorated with truffles pieces.

Torta di nocciola

Hazelnut cake


1 spoon baking soda
3 eggs
200g icing sugar
125g butter,
200g flour
200g hazelnut, roasted, without shell, thickly chopped
grated skin of a lemon
4 spoons of milk


Set oven to 180C. Whip together egg yolks with baking soda. Add sugar, butter, flour, hazelnuts, lemon skin and milk and mix them right. Whip egg whites until they foam and pour them over the mixture previously done. Grease with butter a tin of about 20 cm of diameter and set the batter on it. Cook 35 minuter or until the cake has a beautiful colour and a stick goes easily into it.