Risotto with avocado cream, basil and aged Silter DOP cheese from Valcamonica

An original and creative recipe in which rice, avocado and high mountain aged cheese come together to create a fresh first course with a delicate and artisanal taste.
A light and mouth-watering risotto that smells of summer thanks to a splash of lime. A risotto that in its delicacy smells of the mountains thanks to the fragrance of herbs and mountain essences of Silter, a typical cheese of the Camonica Valley produced exclusively in mountain pastures with raw milk from Alpine Brown cows between Lake Iseo and the Tonale and Gavia Passes.

Preparation of risotto with avocado, basil and Silter PDO

• Sauté the chopped spring onion over low heat, using the green part of it as well. Put in the rice, let it mix for a minute with the sauté, then add hot water to cover it about twice its volume. Season with salt, stir, and cook over a gentle heat, stirring occasionally. If the liquid should absorb quickly (depending on the rice you have chosen) add a little water, still hot.
• While the risotto is cooking, place the avocado pulp in a blender with the well-washed basil, a pinch of salt, a drizzle of olive oil, and the juice of the lime wedge.
• When the rice is cooked and all the water has been absorbed-leave it on the wave, turn off the flame and add the grated Silter DOP cheese and the cream of avocado and basil, stirring well for it to blend. Season with salt and pepper and a drizzle of raw oil again.

Et voila! Your risotto is served.

Recipe by CiaoGnari Enoteca Italiana in Paris