Rice with Valdostana fondue

Rice with Valdostana fondue

Preparation:
Prepare the fondue: remove the fontina crust and cut it into cubes; put the freshly cut cheese in a pan with crushed garlic and cover with milk, put everything in a cool (not cold) place for a couple of hours.
After 2 hours, put the contents of the pan in a pan together with a knob of butter; let it melt over a very low flame (or bain-marie), stirring constantly. When the consistency allows it, stir in one egg yolk at a time, mixing quickly; turn off as soon as you get a smooth and creamy sauce.
In the meantime, prepare a simple risotto: brown the chopped onion in a knob of butter and, when it becomes transparent, pour in the rice and, stirring, let it absorb the sauce. Sprinkle with a splash of white wine and let it evaporate, then add salt and cook the rice by pouring a ladle of hot broth at a time; turn it off al dente and season with a little fondue and pepper. Arrange the rice on a hot serving dish and cover it with the rest of the fondue.

    Ingredients for 5 people:

  • 400g of rice
  • 200g of Fontina Valdostana
  • 1 onion
  • 1/2 clove of garlic
  • 2 eggs
  • milk
  • White wine
  • Butter
  • Salt and pepper

Preparation time: 60 minutes

Rating Valdostana fondue rice

Vote: 3.49 su 5 - 3745 voters
1 Star2 Stars3 Stars4 Stars5 Stars
Loading ...

Find Summer Offers

The best offers in the mountains in summer, in hotels, bed and breakfasts or holiday apartments

    Where do you want to go on vacation?