Risotto alla Valdostana
Risotto alla Valdostana is the ultimate comfort food dish to keep you cosy and warm during the colder months. This traditional recipe comes from the Aosta Valley and is made with white wine and lots of Fontina DOP cheese. Easy, hearty and delicious!
Servings: 4 servings
Ingredients
- 1.5 cups (270g) carnaroli or arborio risotto rice
- 1 white onion finely chopped
- ¼ cup (60ml) white wine
- 5 cups (1200ml) vegetable stock , low sodium
- 7 oz (200g) Fontina DOP cheese cut into small cubes
- 1/3 cup (30g) Parmigiano Reggiano freshly grated
- 2 tablespoons (30g) butter, unsalted
- Salt and pepper
Instructions
- Heat your stock in a saucepan and keep it warm.
- Melt the butter in a large pan and add the finely chopped onion with a small pinch of salt. Saute the onion on a low heat until soft (about 7-10 minutes).
- Add the risotto rice and stir until coated in the butter and onions. Let it cook for a minute or so on a medium heat then add the white wine.
- Let the wine reduce for 1-2 minutes then add 2 ladles of stock. Stir the rice until the stock has been absorbed then continue the process adding 2-3 ladles of stock at a time.
- When you add the last 2 ladles of stock add the grated Parmigiano Reggiano and the cubed fontina cheese. Stir the risotto until the cheese has fully melted then serve with a sprinkling of freshly cracked black pepper.
Video
Notes
- Take your time - cook the onions slowly in butter on a low-heat. If you turn the heat up the butter will burn before the onions are cooked. It's also important to cook your risotto on a medium-low heat and not rush it. This will ensure it's extra creamy and delicious.
- Adding cheese - it's important to add the cheese right at the end (when you add the last amount of stock) and not before the rice is cooked.
- Adding salt - add only a small pinch of salt throughout the cooking process then taste the risotto once the cheese has melted and add more to taste. The cheese is salty so will add a lot of seasoning. I also recommend using low-sodium stock for this reason.
- Leftovers - this risotto is best served immediately but can stored in the fridge for 1-2 days and eaten cold or reheated. To reheat, add a splash of water or stock to the risotto to loosen it then reheat until piping hot. Alternatively, you can use cold risotto to make Arancini (deep-fried rice balls).
Nutrition
Calories: 748kcal | Carbohydrates: 79g | Protein: 19g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1757mg | Potassium: 175mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1761IU | Vitamin C: 3mg | Calcium: 293mg | Iron: 4mg
