The Metsovone is a semi-hard smoked pasta filata cheese produced in the area of Metsovo located in Epirus, Greece. The cheese maturates for about 3 years, has a very particular taste and has been a European protected designation of origin since 1996.
This recipe is graciously provided by the Chef’s team of the Marpessa Hotel in Agrinio
- 100gr. roughly chopped onions
- 10gr. chopped garlic
- 500gr. Carnaroli* nano rice
- 1200ml warm vegetable stock
- 250ml dry white wine
- 100gr. grated Parmesan cheese
- 130gr. grated Metsovone cheese
- 100gr. butter
- 30gr. heavy cream
- 1 handful of flaked roasted almonds
- olive oil
- salt & pepper
Add 1 tablespoon of olive oil into a large, heavy-based saucepan over medium heat and cook the onion with the garlic until smooth and lightly golden.
Add the rice and stir constantly to coat and cook evenly.
Once the rice becomes transparent, deglaze with the white wine and continue to toss.
Gradually add a ladle of stock and continue adding the stock until it has been absorbed and then add the salt and cook on medium heat.
Once the rice is cooked to your preference, remove from heat and add the heavy cream and the 2 cheeses stirring vivaciously with a wooden spoon.
Serve on a risotto plate topping with a handful of flaked roasted almonds and glass of full bodied white wine and enjoy!
The Marpessa Chef’s Team
* The Carnaroli rice is a medium-grained rice of a superior quality. The rice grains are short and fluffy and release high starch when cooked producing a creamy sauce. The Carnaroli is considered the King of all rice, which makes it the preferred rice of most sophisticated chefs. It is cultivated in the Italian Po River and meticulously selected by the Agrino Company, the leading company for rice established in Agrinio in 1955.