Delicate in flavor and simple to prepare, this Fontina risotto is my alternative to classic plain pasta. Yes, because I almost always have the few necessary ingredients at home and it saves me when needed. How is it? It’s creamy and extremely pleasant. Keep this recipe in mind because I’m sure you will find it useful.
Other risottos I often turn to when I’m out of ideas:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Fontina Risotto
- 1 cup Carnaroli rice
- 3.5 oz leek (weight after cleaning)
- 2 tbsps butter
- dry white wine
- 3.5 oz fontina cheese
- salt
- black pepper
- 1 bunch parsley
Tools
- 1 Pan
- 1 Mezzaluna
- 1 Grater with large holes
- 1 Wooden spoon
Preparation of Fontina Risotto
Clean the leek by removing the roots, the outer sheath, and the darker green part; then finely chop it with a mezzaluna and sauté it in the butter inside a large pan.
When the leek has slightly softened, add the rice and let it toast for a couple of minutes, stirring with a wooden spoon.
Deglaze with a splash of white wine and let it evaporate, then add a couple of ladles of boiling broth and cook the rice, adding more broth each time the previous one has been absorbed.
Meanwhile, julienne the fontina cheese with a grater with large holes.
When cooking is complete, add the fontina cheese, turn off the heat, and blend the risotto by stirring until the fontina is completely melted. Season with salt and a generous grind of black pepper.
Serve the Fontina risotto on individual plates, sprinkle with freshly ground black pepper, dust with chopped parsley, and serve immediately, very hot. Enjoy! Paola.
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