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  • Writer's pictureIsabella Akshay

Chef's Potato, Leek & Fontina Risotto



Calling all food lovers! Prepare to embark on a culinary journey as we unveil a sensational recipe that promises to transport your taste buds to heavenly realms. Today, we bring you the delectable Potato, Leek, and Fontina Risotto, a creamy symphony infused with the aromatic notes of fresh oregano, zesty lemon, and a heavenly drizzle of balsamic glaze. So, get ready to indulge in the ultimate comfort food that will leave you craving for more.


Fontina Cheese: The Meltable Maestro

Let us begin by acquainting ourselves with the star ingredient of our dish: Fontina cheese. Hailing from the picturesque valleys of the Italian Alps, this semi-soft cheese boasts a delightful combination of rich, buttery flavours with subtle nutty undertones. Its exceptional meltability makes it a dream ingredient for risottos. With Fontina cheese, each bite becomes a harmonious blend of creamy goodness.


To embark on this culinary adventure, gather the ingredients for four servings of this divine dish.


Ingredients

  • 250 grams Arborio rice

  • 1 medium leek, thinly sliced

  • 150 grams potatoes, peeled and diced

  • 1 liter vegetable broth

  • 100 grams grated Fontina cheese

  • 2 tablespoons olive oil

  • 20 grams unsalted butter

  • Fresh oregano

  • Zest of 1 lemon

  • Salt and pepper to taste

  • Balsamic glaze (for garnish)

Method

Now that we have our ingredients ready, let's dive into the step-by-step preparation of this mouthwatering Potato, Leek, and Fontina Risotto:

  1. In a large saucepan, heat the olive oil and butter over medium heat. Add the sliced leek and sauté until it softens, approximately 5 minutes.

  2. Incorporate the Arborio rice into the pan and stir well, ensuring each grain is coated with the oil and butter mixture. Toast the rice for a minute or two until it becomes slightly translucent.

  3. Begin the risotto-making process by adding a ladleful of vegetable broth to the pan. Stir continuously until the liquid is absorbed by the rice. Repeat this step, adding one ladleful of broth at a time, while stirring constantly. The process will take around 20 minutes, resulting in a creamy and velvety risotto texture.

  4. While the risotto simmers, bring a separate pot of salted water to a boil. Add the diced potatoes and cook until they become tender. Drain and set them aside.

  5. Once the risotto reaches an al dente consistency, introduce the cooked potatoes, grated Fontina cheese, fresh oregano, and lemon zest. Season with salt and pepper to taste. Continue stirring until the cheese melts, and all the ingredients blend harmoniously.

  6. Serve the warm and comforting Potato, Leek, and Fontina Risotto in bowls, and top it off with a drizzle of luscious balsamic glaze, adding a delightful tangy twist to the dish.

Congratulations! You have successfully mastered the art of creating a divine Potato, Leek, and Fontina Risotto. This creamy concoction, enriched with the nutty flavours of Fontina cheese, the earthy essence of leeks, and the refreshing zest of lemon, is sure to impress your taste buds and leave you craving more. So, gather your loved ones, prepare this gourmet goodness, and let the comfort of this risotto transport you to culinary paradise. Remember, great food is meant to be savoured and shared, so go ahead and indulge!


Buon Appetito!



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