Risotto alla Valdostana, Fontina Cheese Risotto

Risotto alla Valdostana is the ultimate comfort food dish to keep you cosy and warm during the colder months. This traditional recipe comes from the Aosta Valley and is made with white wine and lots of Fontina DOP cheese. Easy, hearty and good!

The Aosta Valley is a northern region in Italy that's famous for its rich, hearty and comforting dishes.

Risotto alla Valdostana is one of them and for us, it's the definition of comfort food. We mean, what could be better than a creamy and extra cheesy bowl of warm risotto?

This recipe is easy and follows the same base recipe for most risottos except there's lots of incredibly good Fontina cheese added in at the end.

Fontina is such a good cheese and retains its flavour when melted so we highly recommend hunting it down for this recipe. A good alternative if you can't get your hands on it would be Gruyere.

Looking for more traditional recipes from the Aosta Valley? Costoletta alla Valdostana (Stuffed Breaded Veal) and Tegole Valdostane (Hazelnut and Almond Cookies) are some of our favourites!

See the recipe below including notes on ingredients, step by step photos and tips. For the full printable recipe scroll to the bottom or click the recipe link below.

Ingredient notes and substitutions

• Butter – butter is used a lot in the north of Italy instead of olive oil. We recommend using unsalted (we rarely ever cook with salted butter).
• Carnaroli or Arborio – it's important to use risotto rice for a creamy, starchy texture.
• White wine – any dry white Italian wine will work well for this.
• Stock – We've mainly seen vegetable stock used to make this recipe but chicken stock would also work. If you're not using homemade stock buy low-sodium (there's a lot of salty cheese going in).
• Fontina DOP – you should be able to find Fontina in any good cheesemonger or Italian food store. A good alternative would be Gruyere cheese.

Visual walk-through of the recipe

1. Saute the onion – melt the butter in a large pan and saute the finely chopped onion with a small pinch of salt. Because we're using butter and no oil you need to saute the onion slowly so the butter doesn't burn (about 10 minutes) (photos 1 and 2).
2. Add the rice – when the onion is done, add the risotto rice and stir to coat it in the butter and onions. Toast it for 1-2 minutes (photo 3).

1. Add the wine – next add the white wine and let it cook out for 1-2 minutes (photo 4).

1. Add the stock – when the wine has reduced, add 1-2 ladles of stock and stir it into the rice until it has been absorbed. Continue the process until the stock has been used up (photos 5-7).
2. Add the cheese – when you add the last 2 ladlefuls of stock, add the Parmigiano Reggiano and Fontina cheese and stir until the cheese has melted. Taste for seasoning and add any extra salt if needed. Serve in bowls with freshly cracked black pepper (photo 8).

Recipe tips

• Take your time – cook the onions slowly in butter on a low-heat. If you turn the heat up the butter will burn before the onions are cooked. It's also important to cook your risotto on a medium-low heat and not rush it. This will ensure it's extra creamy and good.
• Adding cheese – it's important to add the cheese right at the end (when you add the last amount of stock) and not before the rice is cooked.
• Adding salt – add only a small pinch of salt throughout the cooking process then taste the risotto once the cheese has melted and add more to taste. The cheese is salty so will add a lot of seasoning. We also recommend using low-sodium stock for this reason.

What can we do with leftovers?

Leftover risotto can be reheated. Add a splash of water or stock to it to help loosen the rice. Make sure it's piping hot before serving.

Another great way to use up leftover risotto is to make Arancini (fried rice balls). This cheesy risotto would make good Arancini, roll them into balls and dip them into flour, beaten egg and breadcrumbs before frying in hot oil.

More good risotto recipes to try

Risotto

Taleggio Pumpkin Risotto with Crispy Sage

Risotto

Pea and Pesto Risotto

Risotto

Cacio e Pepe Risotto

Risotto

Creamy Mushroom Risotto

Ingredients

Makes 4 servings

• 1.5 cups (270g) carnaroli or arborio risotto rice
• 1 white onion (finely chopped)
• ¼ cup (60ml) white wine
• 5 cups (1200ml) vegetable stock (, low sodium)
• 7 oz (200g) Fontina DOP cheese (cut into small cubes)
• 1/3 cup (30g) Parmigiano Reggiano (freshly grated)
• 2 tablespoons (30g) butter, unsalted
• Salt and pepper

Method

1. Heat your stock in a saucepan and keep it warm.

2. Melt the butter in a large pan and add the finely chopped onion with a small pinch of salt. Saute the onion on a low heat until soft (about 7-10 minutes).

3. Add the risotto rice and stir until coated in the butter and onions. Let it cook for a minute or so on a medium heat then add the white wine.

4. Let the wine reduce for 1-2 minutes then add 2 ladles of stock. Stir the rice until the stock has been absorbed then continue the process adding 2-3 ladles of stock at a time.

5. When you add the last 2 ladles of stock add the grated Parmigiano Reggiano and the cubed fontina cheese. Stir the risotto until the cheese has fully melted then serve with a sprinkling of freshly cracked black pepper.

Kitchen notes

1. Take your time cook the onions slowly in butter on a low-heat. If you turn the heat up the butter will burn before the onions are cooked. It's also important to cook your risotto on a medium-low heat and not rush it. This will ensure it's extra creamy and good.
2. Adding cheese it's important to add the cheese right at the end (when you add the last amount of stock) and not before the rice is cooked.
3. Adding salt add only a small pinch of salt throughout the cooking process then taste the risotto once the cheese has melted and add more to taste. The cheese is salty so will add a lot of seasoning. We also recommend using low-sodium stock for this reason.
4. Leftovers this risotto is best served immediately but can stored in the fridge for 1-2 days and eaten cold or reheated. To reheat, add a splash of water or stock to the risotto to loosen it then reheat until piping hot. Alternatively, you can use cold risotto to make Arancini (deep-fried rice balls).