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      RECIPE TITLE "Risotto Val d'Aosta style" courtesy of iGourmet Specialty Recipes

    yieldsserves 6 time --- difficultyeasy


    • 2 oz. Butter
    • 1lb Arborio rice
    • 6 oz. Fontina Val d'Aosta cheese (cubed or diced)
    • 1 glass dry white wine
    • 1 qt. (approximate) broth (chicken, meat or vegetable optional)
    • 1 onion (diced)
    • 1 or 2 fresh tomatoes (peeled & diced)


    1. Melt the butter in a thick based stainless steel saucepan.
    2. Add the onions and tomatoes and saute lightly until the onionsbecome translucent.
    3. Add the rice and stir. Add the wine and let it evaporate.
    4. Then add the hot broth, about a ladle at a timeallowing the rice to absorb it as it cooks.
    5. Keep adding the brothand when the rice is almost cooked, mix in the Fontina Val d'Aosta.
    6. Continue stirring until all the cheese is absorbed.
    7. Salt and pepper to taste.
    8. Serve immediately while hot.

      The risotto should always be served rather moist and creamy.

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