Cheese Risotto Alba Style

Before you read this recipe, we wanted to give you a few simple points (that are absolutely necessary!) about risotto preparation. Many are able to cook a good risotto (time and ingredients are key!), however many are not prepared to deliver on an excellent risotto.

Here a few quick points: (1) never buy the first rice that you see on the shelf simply because its on sale: remember, the ingredients make the difference. (2) never wash the rice: they loose its basic nutritional characteristics. (3) the chicken broth needs to be hot – not warm, hot! (4) Don’t be afraid to toast the rice: it’s a necessary step at the beginning of the preparation. (5) Serve the risotto on a cold plate.

Follow these simple step and your risotto preparation will surely give your and your guests the satisfaction you are looking for. Now off to the recipe…

Simple and quick. Cheesy and delicious. Try it yourself!

Ingredients (for 4 people)

300 gr Carnaroli Rice
200 gr Cheese Fondue
(mix 2-3 varieties of melting cheeses, like Fontina, Fontal Belga or Provola)
Chicken Stock
Butter

Cooking instructions

Preparation: In a large pot, toast the rice in 30g melted butter. Add 1/2 glass chicken stock and allow it to evaporate. Cover 2/3 of the rice with water and cook for 15 minutes, adding water when necessary. Add the Cheese Fondue (melting it previously in a separate pot) to the rice and allow the rice to rest for about 3 minutes. Serve hot. Enjoy!