Valdostana Risotto, a creamy and tasty first course, perfect to enjoy on any family lunch or dinner occasion. A recipe that includes, among the main ingredients, in addition to rice, fontina cheese. The famous cheese from the Aosta Valley is usually also used for the creation of other irresistible traditional preparations.
To prepare the risotto with fontina, I used the pressure cooker, a more practical and faster cooking method than the traditional one, which allows you not to give up the creaminess of a risotto. The preparation is very simple and is therefore prepared as for a normal pressure cooker risotto, to which is added, in the creaming phase, the fontina cut into cubes.
The result is truly irresistible and creamy, which will please everyone, young and old. Curious to find out how to prepare it? Then let’s go to the kitchen together, because the Valdostana risotto in pressure cooker will be ready in a click!
If you are interested in other pressure cooker first course recipes, also read:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 594.64 (Kcal)
- Carbohydrates 67.52 (g) of which sugars 1.93 (g)
- Proteins 21.47 (g)
- Fat 23.81 (g) of which saturated 12.05 (g)of which unsaturated 6.41 (g)
- Fibers 1.24 (g)
- Sodium 1,949.19 (mg)
Indicative values for a portion of 343 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups Carnaroli rice
- 1/2 white onion
- 1 1/2 tbsps extra virgin olive oil
- 1/3 cup dry white wine
- 2 1/4 cups vegetable broth
- salt (to taste)
- 5 oz fontina (cheese weight without the rind)
- 1/3 cup grated parmesan
Tools
- Pressure Cooker
- Cutting Board
- Knife
- High-edged Saucepan
Steps
First, prepare the vegetable broth and set it aside. Then chop half a white onion and let it soften for a few minutes in the open pot with the oil. Then add the rice and toast it over high heat, until the grains become transparent.
Then deglaze with white wine and let the alcohol evaporate. Then add the hot broth, adjust for salt, and close the pot. Bring it to full power and from the start of the whistle, cook the risotto for 4 minutes. Obviously, the cooking times are relative because they depend on the type of pressure cooker you have.
In the meantime, remove the rind from the fontina and cut it into rather small cubes. This way, it will melt more quickly. After the cooking time, gradually release the steam and open the pot. Stir the risotto with the grated cheese and fontina previously cut into cubes.
Mix well until the cheese is melted and serve.
Storage and Tips for Valdostana Risotto
Risotto with fontina in a pressure cooker is best enjoyed immediately after cooking to retain its creaminess.
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FAQ Questions and Answers for Valdostana Risotto
Can I also prepare the risotto in an electric pressure cooker?
Yes, you certainly can! Sauté the onion with the oil using the sauté function. Still using the same function, add the rice and toast it. Deglaze with white wine and let the alcohol evaporate. Add the broth and adjust for salt. Close the pot and the valve and cook the risotto using the pressure cook function for 4 minutes. Then release the pressure and stir in the cheese and fontina.
