A creamy Risotto alla Fontina made with Carnaroli rice, white wine, and two types of cheese. The process involves sautéing onions, toasting the rice, and gradually adding vegetable broth until perfectly creamy.
1: Sauté the onion in two tablespoons of olive oil.
2: Add the rice and toast it for a couple of minutes.
3: Deglaze with white wine.
4: Add half of the vegetable broth and continue cooking, adding boiling broth when the rice gets too dry.
5: When the rice is cooked but still al dente, add cubed fontina and stir until melted.
6: Remove from heat, add grated Parmigiano Reggiano, and mix.
