copyright 2012 Art of Living, Prima Media Inc/ Maria Liberati
Charlottesville Virginia was the recent site of this year’s Virginia Festival of the Book, and one of this year’s featured books was The Basic Art of Italian Cooking: DaVinci Style……
Share this creamy risotto recipe with your Spring Holiday guests…
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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 parmigiana- 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 approximately 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 approximately 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 Parmigiana-Reggiano cheese and freshly grated black pepper
Risotto Mantecato alla Fontina (Creamy Risotto)
