Creamy Risotto Mantecato alla Fontina | Virginia Festival of the Book

Virginia Festival of the Book has selected The Basic Art of Italian Cooking: DaVinci Style as one of the books to be featured at this year’s event.  The Happy Cook in Charlottesville, Virginia will be hosting my event –book signing and cooking demo on Saturday, March 24th at 10 AM. Hope to see you in Charlottesville, VA.
Risotto Mantecato alla Fontina (Creamy Risotto)
excerpted from The Basic Art of Italian Cooking: DaVinci Style

(serves 2-4)
1 1/2 cups (300 grams) carnaroli rice
5-6 (1.5 liters+) cups vegetable broth-simmering
½ (125 grams) cup dry white wine or Prosecco or Champagne
¼ pound (100 grams) fontina cut into small cubes
2 tablespoons (30 grams) freshly grated or shaved parmiggiano reggiano
1 (15 grams) tablespoon unsalted butter
2 tablespoons (30 grams) extra virgin olive oil
1 small scallion
freshly ground black pepper
Mince scallion and place in saute pan with olive oil on medium low heat. When scallion is translucent, add in rice. Toast rice for approx 5 minutes,stirring with wooden spoon. Then pour in white wine. Stir until liquid is absorbed. Then begin to pour in simmering broth approximately ¾ cup a time and repeat when all liquid is absorbed. When rice is cooked till al dente (follow package directions or approx 15-18 minutes) add in fontina cheese cubes. Stir constantly till cheese is melted. Remove from heat and place butter on top stir in quickly. Serve and top with freshly grated Parmiggiana-Reggiano cheese and freshly grated black pepper