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)
Melt the butter in a thick based stainless steel saucepan.
the onions and tomatoes and saute lightly until the onions
Add the rice and stir. Add the wine and let
Then add the hot broth, about a ladle at a time
allowing the rice to absorb it as it cooks.
Keep adding the broth
and when the rice is almost cooked, mix in the Fontina Val
Continue stirring until all the cheese is absorbed.
and pepper to taste.
Serve immediately while hot.
should always be served rather moist and creamy.