Risotto alla Valdostana
Ingredients – Serves 4
- 300g of risotto rice
- 1 chopped onion
- 1 can of chopped tomatoes
- 2 glasses of dry white wine
- About 1l of vegetable stock
- 250g of fontina cheese
- Butter
- Oil
- Nutmeg
- Salt and pepper to taste
Method
In a saucepan, heat a tablespoon of oil and a knob of butter, the chopped onion, then add the chopped tomatoes and cook for 5 minutes. After this time, add the rice.
Mix well and when it has browned, wet it with the wine and let it evaporate.
Bring the risotto to cooking by pouring a ladle of hot broth at a time.
A few minutes before removing from the heat, mix the thinly sliced cheese, salt, pepper and nutmeg into the risotto. Stir and serve.