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RISOTTO WITH FONTINA AND CROSTINI |
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The buttery Fontina cheese produced in Valle d'Aosta is legendary and this simple risotto showcases its beautifully. For a more elaborate dish, simply increase the ingredients to create one or two additional layers of rice, crostini and cheese. Top only the final layer with cinnamon and melted butter. A whole-wheat country bread is typically used for the crostini, but a crusty white loaf also works well. |
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For the crostini:
2 tablespoons unsalted butter
6 thin slices crusty bread, cut on the diagonal from a long, slender loaf |
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For the risotto:
6 cups beef stock
1/2 cup unsalted butter
1/2 cup finely chopped yellow onion
2 cups Arborio rice
1/2 cup dry white wine
4 - 6 slices Fontina cheese (about 1 oz each)
ground cinnamon for sprinkling |
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Preheat oven to 375 Fahrenheit. |
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To start your Risotto with Fontina and Crostini: |
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To make the crostini: |
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In a large frying pan, melt the butter over medium heat. |
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Add the bread slices and sautÍ, turning as needed, until golden brown on both sides, about 5 minutes total. |
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Transfer to a plate and set aside. |
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Transfer to a plate and set aside. |
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To make the risotto: |
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Pour the stock into a saucepan, bring to a simmer, then adjust the heat to keep the liquid hot. |
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In a heavy saucepan over medium-low heat, melt 1/4 cup of the butter. |
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Add the onion and sautÍ until translucent, about 5 minutes. |
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Add the rice and stir until the grains are well coated and opaque, about 2 minutes. |
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Add the wine and stir until well reduced by half. Then add a ladleful (about 3/4 cup) of the stock, adjust the heat to maintain a gentle simmer, and cook, stirring continuously, until the rice is just tender but still slightly firm in the centre. |
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The total cooking time should be about 18 minutes, at which point the risotto should be moist and creamy. Remember to add more hot stock only after each ladleful is absorbed. Remove from the heat. |
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Spoon the risotto into deep baking dish and arrange the crostini on top in a single layer. They should cover the surface completely. |
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Lay the cheese slices on the crostini, again making sure they cover the surface completely. |
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Sprinkle evenly with a light dusting of cinnamon, then melt the remaining 1/4 cup butter and drizzle evenly over the top. |
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Place the baking dish in the oven for about 5 minutes to melt the cheese slightly. Serve hot directly from the dish. |
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Yield: 4 servings |
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