Risotto Alla Fontina (Rice With Fontina Chees
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Risotto Alla Fontina (Rice With Fontina Chees
  Vegetables    Risotto    Rice    Italian  
Last updated 6/12/2012 1:20:30 AM. Recipe ID 52267. Report a problem with this recipe.
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      Title: Risotto alla fontina (rice with fontina chees
 Categories: Vegetables, Italian
      Yield: 4 Servings
 
      5 oz Fontina cheese, diced
    1/2 c  Milk
      1 tb Dry porcino mushrooms
      2    Egg yolks
    1/3 c  Butter (unsalted)
        pn White pepper
      1 sm Onion, finely chopped
    3/4 c  Dry white wine
           Salt
      3 c  Beef broth; hot
  1 2/3 c  Arborio Italian rice
 
  Soften mushrooms in warm water for 20 minutes. Place the Fontina
  cheese in a bowl, cover with the milk and soak for several hours in
  the refrigerator. Melt half the butter in a saucepan and saute the
  onion over low heat until transparent. Add the mushrooms and cook
  until soft. Next add the rice and stir until the rice absorbs the
  butter. Pour in the wine and stir. When the wine has been absorbed,
  add the beef broth a little at a time, stirring continuously until
  fully absorbed. Cook for 10 minutes longer. Turn off the heat, cover
  the saucepan and let stand for a few more minutes without stirring
  until the rice is soft but al dente. While the rice is cooking,
  prepare the sauce. Put the softened cheese and milk into a double
  boiler and cook over medium heat until the cheese starts to melt.
  Then stir in the egg yolks and the rest of the butter. Keep stirring
  until the cheese has completely melted and the mixture is uniformly
  blended. Sprinkle with salt. Put the rice into a warmed serving bowl,
  pour the cheese mixture over it and serve immediately.
 




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Recipe ID 52267 (Apr 03, 2005)

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