Orange risotto
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Valdostan risotto
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 24 min
- Serving: 4
- Cost: Low
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PRESENTATION
Valdostan Risotto gets its character from one ingredient: fontina, the symbolic cheese of Valle d'Aosta, which behaves differently from almost any other cheese you'd stir into rice. During mantecatura—the final step where cold butter and cheese are beaten into the hot grains off heat—fontina doesn't simply melt and disappear.
It pulls into long, stretchy threads that wind through every forkful, giving risotto alla valdostana a texture that sets it apart from a generic cheesy risotto before you've even taken a bite. Parmigiano Reggiano sharpens that richness with a layer of savoriness, and butter carries the whole thing toward something genuinely velvety. The flavor is enveloping in the way cold-weather food should be—the kind of creamy risotto that earns its place at a Sunday lunch table when the temperature drops.
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- INGREDIENTS
- Carnaroli rice 1.7 cups (320 g)
- Fontina cheese 1.3 cups (150 g)
- Butter 3 tbsp (40 g)
- Vegetable broth 4 ¼ cups (1 l)
- White wine 2.7 tbsp (40 g)
- Shallot 1 oz (30 g)
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Black pepper to taste
- Fine salt to taste
Preparation
How to prepare Valdostan risotto
To prepare the Valdostan risotto, start by cleaning and finely chopping the shallot 1. In a saucepan, melt half of the butter 2, then add the chopped shallot 3 and let it soften gently over low heat.
When the shallot has become soft and translucent, add the rice 4 and toast it for about 2 minutes, stirring often. Add a pinch of salt 5, then deglaze with the white wine 6 and allow the alcohol to evaporate completely.
At this point, pour in a ladle of hot broth 7 and continue cooking, stirring from time to time and adding more broth as it is absorbed 8. Meanwhile, cut the Fontina into small cubes 9.
When the rice is cooked, remove the pan from the heat and add the remaining butter 10, then add the grated Parmigiano Reggiano 11 and the cubed Fontina 12.
Stir vigorously to combine all the ingredients 13 and to completely melt the cheeses, until you obtain a creamy, stringy consistency 14. Plate, season with black pepper to taste and serve your Valdostan risotto immediately, while hot 15.
Storage
Tip
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