Nutritional Info

Nutrition Facts

Serving Size 1 (317g)

Calories 1078
Calories from Fat 296 (27%)
Amount Per Serving %DIV
Total Fat 32.9g 51%
Saturated Fat 8.4g 42%
Monounsaturated Fat 11.4g
Polyunsaturated Fat 13.1g
Trans Fat 0.0g
Cholesterol 76mg 25%
Sodium 16189.7mg 704%
Potassium 1492.7mg 32%
Total Carbohydrate 148.6g 50%
Dietary Fiber 7.4g 30%
Sugars 15.8g
Protein 43.4g 87%

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Recipe Description
Genuine Fontina Valle d'Aosta has a pronounced flavor that is nutty, fruity and earthy, unlike fontina made elsewhere. It is worth seeking out for this risotto from northwestern Italy. This dish would go well with a floral white wine such as Ameis, from the nearby Piedmont region.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min

Ingredients

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Serves To:USMetric
3 Tablespoon(T)  unsalted butter
1   medium onion, finely chopped
1 Cup(c)  tomatoes, peeled, seeded and chopped
2 Cup(c)  medium grain rice, such as arborio, carnaroli or orvlalone nano
1/2 Cup(c)  dry white wine
1 Pinch(pn)  salt, to taste
4 Ounce(oz)  fontinavalle d'aosta, shredded
1/2 Cup(c)  parmigiano-reggiano, freshly grated
1 Pinch(pn)  black pepper, freshly ground, to taste
5 Cup(c)  chicken broth

Preparation

Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. Melt the butter in a wide heavy saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion is tender and golden, about 10 minutes. Stir in the tomatoes. Cook until most of the liquid has evaporated, about 10 minutes. Add the rice and cook, stirring with a wooden spoon, until hot, about 2 minutes. Pour the wine and 1/2 cup of the broth over the rice. Cook and stir until most of the liquid is absorbed. Continue adding broth about 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does nor stick to the pan. About halfway through the cooking, season with salt and pepper to taste. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before tbe rice is tender, use hot water. Cooking time is 18 to 20 minutes. Remove the risotto pan from the hear. Stir in the cheeses. Taste for seasoning. Serve immediately.

Additional notes

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