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

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