Fontina and apple risotto recipe – Italian Cuisine


  • 350 g Carnaroli rice
  • 150 g Fontina Dop
  • 130 g butter
  • 50 g Parmigiano Reggiano Dop
  • 3 green apples
  • vegetable broth
  • kirsch
  • salt
  • pepper

For the recipe of the fontina and apple risotto, toast the rice with 50 g of butter and a pinch of salt for 2-3 minutes. Deglaze with kirsch and sprinkle with 1 ladle of broth. Cook adding a little broth at a time (about 1 liter), in 15 minutes.
Stir the risotto with the remaining butter, grated Parmesan cheese and diced fontina. Also add 2 apples, peeled and diced.
Cover the rice and let it rest for 3-4 minutes.
Cut the apple left in thin slices. Season with salt and pepper and serve completing with the apple slices and, to taste, with fried sage.

Recipe: Marco Moretto, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

This recipe has already been read 521 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close