Risotto mantecato alla Fontina


  • Serves 6 people

  • 2 tbsp olive oil
  • 40 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 300 gm (1½ cups) vialone nano rice
  • 2 tbsp (loosely packed) rosemary, coarsely chopped, plus extra leaves to serve
  • 200 ml dry white wine
  • 1.2 litres hot chicken stock
  • 120 gm Fontina, coarsely grated
  • 50 gm finely grated Parmigiano-Reggiano
  • For drizzling: extra-virgin olive oil
01   Heat oil and half the butter in a large saucepan over medium heat, add onion and stir occasionally until tender (5-7 minutes). Add rice and rosemary and stir occasionally until rice is too hot to touch (1-2 minutes), then add wine and stir until almost evaporated (4-5 minutes). Add stock a ladleful at a time, stirring continuously until all stock is absorbed before adding more, and cook until rice is al dente (18-20 minutes). Stir in cheeses and remaining butter, season to taste, drizzle with extra-virgin olive oil, scatter with rosemary and serve hot.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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