Risotto alla Valdostana

Method5 steps · about 45 min

1. 1

   Step 1: Heat all 1200 ml low-sodium vegetable stock in a saucepan and keep it warm for adding to the rice.

   Uses 1200 ml low-sodium vegetable stock

2. 2

   Step 2: Melt all 30 g butter in a large pan. Add the finely chopped onion and a small pinch of salt. Sauté slowly on low heat for 7–10 minutes, until soft, keeping the butter from burning.

   Soften onion slowly in butter · 10 minUses 30 g unsalted butter · 1 white onion, finely chopped · Small pinch of salt for the onion

3. 3

   Step 3: Add all 270 g risotto rice to the soft buttered onion. Stir to coat, then toast for about 1 minute on medium heat. Add all 60 ml white wine.

   Toast risotto rice · 1 minUses Soft onion cooked in butter · 270 g Carnaroli or Arborio risotto rice · 60 ml dry white wine

4. 4

   Step 4: Let the wine reduce for 1–2 minutes. Add 2 ladles of the warm stock and stir until absorbed. Continue adding 2–3 ladles at a time, stirring and allowing each addition to absorb. Keep the last 2 ladles of stock for finishing and continue until the rice is nearly cooked.

   Reduce wine before adding stock · 2 minUses Toasted rice with onion and wine · Warm stock added in stages, reserving the final 2 ladles

5. 5

   Step 5: When the rice is nearly cooked, add the final 2 ladles of warm stock, all 30 g grated Parmigiano Reggiano and 200 g cubed Fontina. Stir on medium-low heat until the rice is cooked and the cheeses have melted into a creamy risotto. Taste and add a little more salt only if needed. Serve immediately with freshly cracked black pepper.

   Uses Nearly cooked risotto · Final 2 ladles of warm stock; volume not specified · 30 g Parmigiano Reggiano, freshly grated · 200 g Fontina DOP, cut into small cubes · Additional salt only if needed · Freshly cracked black pepper for serving, to taste