risotto with fonduta

Chef Roberto Donna's
Risotto with Asparagus Topped with Parmesan Tuille Filled with Fonduta Adapted by StarChefs


For the Risotto:

  • 1 lb arborio rice
  • 2 lbs asparagus
  • 2 tablespoons olive oil
  • 1/2 cup unsalted butter
  • 1 onion, peeled, finely chopped (1/2 cup)
  • 1 cup dry white wine
  • 7 cups chicken stock
  • 2/3 cup grated Parmesan cheese

For the Tuille Parmesan:

  • 2 cups Parmesan cheese, fresh grated
  • 3 tablespoons clarified butter

For the Fonduta:

  • 1 lb fontina cheese
  • 1/3 cup all purpose flour
  • 3 cups milk
  • 4 eggs

To Prepare the Risotto:
Take asparagus and cut bottom 1 1/4 inches of stem; cut off tips and set aside; chop the remainder of the stem into 1/3 inch pieces. In a small stockpot, place chopped asparagus stems with 5 cups chicken stock. Cook over medium heat until tender. Remove from heat and drain asparagus, reserving stock. Puree asparagus in blender until smooth.

In a large saucepan, heat olive oil and 2 tablespoons butter over medium heat. When butter foams, add onions and sauté until onions become translucent. Add arborio to pan and toast arborio, stirring as it cooks, for 30 seconds.

Add wine and continue to cook until wine is completely reduced. After wine has dissipated, add 2 cups hot chicken stock; cook for 2 minutes and add asparagus tips and puree. Slowly add reserved 5 cups stock by quarter cups. After approximately 15 minutes, risotto should be cooked. Remove from heat and add 1/3-cup butter and Parmesan cheese. Mix well.

To Prepare the Tuille:
Heat a nonstick 8-inch sauté pan to low heat. Wipe the pan with clarified butter (a brush or towel will help). Sprinkle the Parmesan into pan forming 2 small (3 1/2") discs. Work edges with a rubber spatula and lightly brown the first side; turn and repeat. Form over small, thin molds. Allow to cool.

To Prepare the Fonduta:
Remove skin from Fontina cheese and break into small pieces or cubes. In a small saucepan, place cheese cubes; add flour. Pour in milk; make sure milk is very cold. Mix well until all of the lumps of flour are broken apart. Set the pan in a warm are near or on top of a warm stove for 2 hours to allow cheese to become soft.

After 2 hours, place the saucepan over medium heat, stirring contents continuously. Allow mixture to come to a low boil; when cheese has melted completely remove pan from heat. Allow mixture to stop bubbling. Add four egg yolks and stir briskly with a whisk to ensure that egg yolk does not cook.

Look for the brown-labeled fontina cheese from Italy. It is the smoothest and best tasting of the fontina cheeses and will give this recipe a flavorful, rich taste. Also, use a double boiler for this recipe. It is important to cook the cheese sauce slowly and to mix in the egg yolks without allowing them to congeal.

To Serve:
In warm dishes, spoon the risotto onto the plate (or bowl), top with the Parmesan tuille, and fill the tuille with the fonduta sauce. Buen Appetito!

>> Roberto's Fonduta Cheese Article