Main courses · Pasta & rice

Fontina and Walnut Risotto - Risotto con Fontina e noci

★ 4.718 ratings

A popular northern Italian dish, risotto is essentially rice cooked in a broth to a creamy consistency. This recipe features the semi-soft cow’s cheese Fontina which originated in the Aosta Valley, a mountainous region in northwest Italy. An aged and pungent cheese, with a slightly nutty flavour, it is even more delicious when melted, making a perfect choice to stir into cooked risotto rice just before serving. Combined with chopped walnuts to add an extra level of flavour and texture, this makes for a great lunch or supper.