Valdostan Risotto with a Nouvelle Twist

Ingredients

In this Nouvelle cuisine adaptation, the Valdostan risotto retains its creamy and rich essence, but with a refined presentation and delicate flavors. The traditional dish is elevated by incorporating truffle oil and fresh chives, adding a touch of elegance and sophistication. The plating is also given special attention, creating a visually stunning dish that is characteristic of Nouvelle cuisine. We alse have the original recipe for Risotto alla Valdostana, so you can check it out.

• 300g (1 ½ cups) Arborio rice 300g (1 ½ cups) Arborio rice
• 1 liter (4 cups) vegetable broth 1 liter (4 cups) vegetable broth
• 100g (3.5 oz) pancetta, diced 100g (3.5 oz) pancetta, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 150g (5.3 oz) fontina cheese, grated 150g (5.3 oz) fontina cheese, grated
• 50g (1.8 oz) butter 50g (1.8 oz) butter
• 60ml (¼ cup) white wine 60ml (¼ cup) white wine
• 2 tablespoons truffle oil 2 tablespoons truffle oil
• Fresh chives, chopped (for garnish) Fresh chives, chopped (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g / 7g (total / saturated)
• Carbohydrates: 58g / 2g (total / sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pan, melt the butter over medium heat. Add the pancetta and cook until crispy.
3. 3.
   Add the chopped onion and minced garlic to the pan with the pancetta. Sauté until the onion becomes translucent.
4. 4.
   Add the Arborio rice to the pan and stir well to coat the rice with the butter and pancetta mixture.
5. 5.
   Pour in the white wine and cook until it evaporates, stirring constantly.
6. 6.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed before adding more.
7. 7.
   Continue adding the broth and stirring until the rice is cooked al dente, tender yet firm to the bite.
8. 8.
   Stir in the grated fontina cheese until it melts and combines with the risotto.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the risotto from heat and let it rest for a few minutes.
11. 11.
    Drizzle the risotto with truffle oil and garnish with fresh chives before serving.

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 with a rich and nutty flavor for the best results.
• Truffle oil — Use truffle oil sparingly as it has a strong flavor. Add a small amount at a time and taste as you go to avoid overpowering the dish.

Tips & Tricks

• To achieve a creamy risotto, stir the rice constantly while adding the broth gradually.
• For a vegetarian version, replace the pancetta with diced mushrooms for an earthy flavor.
• Experiment with different types of cheese, such as Gruyère or Parmesan, to add your own twist to the dish.
• If truffle oil is not available, you can substitute it with a drizzle of high-quality olive oil for a different flavor profile.
• Leftover risotto can be transformed into delicious arancini by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Valdostan Risotto with a Nouvelle Twist as a main course accompanied by a fresh green salad. Pair it with a glass of crisp white wine to complement the flavors of the dish.

Presentation advice

Create an elegant presentation by using a ring mold to shape the risotto into a neat circle on the plate. Drizzle the truffle oil in a decorative pattern and sprinkle fresh chives on top for a pop of color.