Mantecato means creamy, and this risotto certainly will be; it's a feast-day dish from the Val D'Aosta, specifically the valley floor and the sections closest to Piemonte. If you're really into cheese, you can also grate some Parmigiano over it, but I would find it superfluous. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1 1/2 cups (300 g) short-grained rice, along the lines of Arborio
- 1/2 an onion
- Simmering beef broth
- 1/2 cup dry white wine, warmed
- 1/4 pound (100 g) fontina, finely sliced or diced
- 1/4 cup (50 g) unsalted butter
- Salt & pepper
Preparation:
Mince the onion and heat it with the butter until it becomes translucent. Remove it with a slotted spoon, leaving the drippings in the pan, and sauté the rice for about 5 minutes, stirring all the while. Return the minced onion to the pot, stir well, and add the warmed wine (if it's cold you'll shock the grains). Begin adding broth, a ladle at a time, stirring gently. When the rice is almost at the al dente stage stir in the cheese, and cook a minute or two more. Dot the surface with a few shavings of butter. Cover and let sit for a couple of minutes, and serve.
