Rice with Valdostana fondue

Rice with Valdostana fondue

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

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