Risotto alla Valdostana with Fontina Cheese and Speck

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (100g) grated Fontina cheese 1 cup (100g) grated Fontina cheese
• 150g Speck, diced 150g Speck, diced
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
2. 2.
   In a separate large, deep skillet, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until translucent.
4. 4.
   Add the Arborio rice to the skillet and stir well to coat each grain with the oil and butter mixture.
5. 5.
   Pour in the white wine and cook until it has evaporated, stirring constantly.
6. 6.
   Begin adding the warm broth to the skillet, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
7. 7.
   Continue this process until the rice is cooked al dente, tender yet still slightly firm to the bite.
8. 8.
   Stir in the grated Fontina cheese and diced Speck, allowing them to melt into the risotto.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the skillet from heat and let the risotto rest for a few minutes.
11. 11.
    Serve the Risotto alla Valdostana in individual bowls, garnished with fresh parsley.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before cooking to remove excess starch and achieve a creamier texture.
• Fontina cheese — Opt for a high-quality Fontina cheese for the best flavor and melting properties.
• Speck — If Speck is not available, you can substitute it with prosciutto or smoked bacon for a similar smoky flavor.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure a creamy consistency.
• Use homemade chicken or vegetable broth for the best flavor, but store-bought broth works well too.
• Experiment with different types of cheese, such as Gorgonzola or Parmesan, to add your own twist to the dish.
• For a vegetarian version, replace the Speck with sun-dried tomatoes or grilled vegetables.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Risotto alla Valdostana as a main course accompanied by a fresh green salad. It pairs well with a glass of crisp white wine to complement the flavors of the dish.

Presentation advice

Present the Risotto alla Valdostana in individual bowls, allowing the creamy risotto to take center stage. Garnish with a sprinkle of fresh parsley for a pop of color.