Ingredients
Rice
Castelmagno cheese
Meat stock
Raspini Speck

Try this...
Prepare the risotto with the Castelmagno following your own recipe, in a frying pan and adding the stock gradually. Place several slices of Raspini Speck in little basins and put a portion of risotto in the centre. Close the domes thus obtained, and turn them out upside down onto plates.
Amaze your friends with this delicious treasure hidden inside its casket...

Ingredients
1 roll of puff pastry
1 Raspini Gusto Allegro Box Cotechino
1 leek
100g lentils
1 cup milk
200g Taleggio cheese

Try this...
Cook the Raspini Gusto Allegro Box Cotechino and cut it into thick slices. Scald some of the leaves of the leeks in boiling water. Roll out the pastry and cut it into squares; at the centre of each square place some leek leaves, a portion of Raspini Gusto Allegro Box Cotechino and a few tablespoons of boiled lentils. Close the parcels by joining the four corners of the square at the centre. Bake in the oven at 180°C for just under half an hour.
Meanwhile, prepare a fondue with the Taleggio, by cooking the cheese with the milk and egg in a bain-marie.
Serve on small dessert plates, placing each parcel on a bed of fondue.