Risotto with fontina and truffle according to Mono Riso
The cookbook Mono Riso is all about rice. It was written by the chefs at Da Vittorio in Bergamo, one of my favorite restaurants. As you may know, Bergamo is located in the pianura padana - the Po Valley - where rice is one of the main agricultural products.
Today I am preparing a delicious risotto from the book. Chefs Enrico and Roberto Cerea use white truffle from Alba in the original recipe. Since the season for white truffle is very short, I replaced it with black truffle. I also use a flavorful fontina, which I bought in Cogne from cheese master Roberto
Recipe for risotto with fontina and truffle
After my own experience with this recipe, it became clear that the Cerea brothers are very intuitive cooks. Consequently, the quantities are not always indicated in the original recipe. In addition, a good risotto does take some practice, as it must be creamy with an al dente rice grain. The quantities above are normally a good guideline for a risotto for 4 people.
Ingredients for 4 people
For the risotto:
- 320 grams carnaroli rice
- 1 tablespoon chopped onion
- 125 ml white wine
- 1.5 l vegetable stock
- Extra virgin olive oil
- 100 grams grated parmesan cheese
- 50 to 75 grams of butter
- Salt and pepper
- White or black truffle
- 200 grams fontina cheese
- 60 grams cream
- 1 egg yolk
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Preparation
First, sauté the chopped onion. Then add the rice, which you cook until it becomes translucent. Moisten with the white wine. Now let everything continue to cook, adding a little broth at a time.
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Preparing the fondue
Cut the fontina into pieces. Melt the cheese together with the cream and egg yolk au bain-marie. The cheese sauce should become smooth and homogeneous.
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Finishing
Finally, mix the butter and parmesan cheese into the rice. Make sure the risotto is creamy. Ladle the risotto onto plates, pour the fondue over it and shave the truffle over the risotto.
![SG 27 risotto fontina truffel]()
