ingredients for 6 servings
420 g Carnaroli rice
360 g Castel cheese
60 g butter
1 onion
1 glass of wine
broth as needed

Grate the Castel cheese on a grater with large holes. Melt the butter in a pan and brown the onion gently; add the rice and keep browning for a few moments, then add the wine and allow to evaporate. Add the broth gradually and keep cooking until the rice is half done, then add almost all the grated cheese, mix in and continue to cook until ready. Sprinkle the remainder of the grated cheese over the rice and serve.