Valdostana Risotto

History & Background

Fontina DOP has been produced in Aosta Valley since the 12th century. The risotto is a border dish of Aosta Valley and the Canavese — warming and energising, fit for high-altitude Alpine winters.

Ingredients for 4

• 320g Carnaroli rice
• 180g Fontina DOP
• 1 shallot
• ½ glass white wine
• 1L beef broth
• 50g cold butter
• 30g Grana Padano
• Walnut kernels
• Extra virgin olive oil
• Salt, pepper

Method

1. Cube the Fontina and bring to room temperature.
2. Sweat the chopped shallot with oil and butter.
3. Toast rice and deglaze with wine.
4. Add hot broth for 16 min.
5. Off heat, manteca with cold butter, 3/4 of the Fontina and Grana.
6. Add remaining Fontina at plating for stringy threads.
7. Garnish with crushed walnuts.
8. Pepper to finish.

Wine pairing

Petite Arvine or Aosta Valley Torrette: fresh, saline Alpine wines.

Common mistakes

• Industrial Fontina (less melt, less depth).
• Adding Fontina over high heat (strings and sticks).
• Skipping walnuts (needed for crunch).