Risotto alla valdostana is an Italian rice dish from the Aosta Valley region in northern Italy. It’s a creamy, flavorful risotto usually made with fontina cheese and diced ham or bacon.
Start by heating chicken or vegetable stock in a pot and keeping it warm over low heat.
In a separate large pot or Dutch oven, sauté diced onion and garlic in butter until soft. Then add Arborio rice and toast it for a few minutes until lightly golden.
Add a splash of white wine and stir until the rice has absorbed it. Then start adding ladlefuls of warm stock, stirring constantly and waiting for each ladleful to be absorbed before adding the next.
As the rice cooks, add the diced ham or bacon and keep stirring and adding stock until the rice is cooked and the risotto is creamy and thick. Then stir in grated fontina until it melts into the risotto.
Serve the risotto alla valdostana hot, topped with grated parmesan and chopped parsley. It’s rich and satisfying, with a creamy texture complemented by salty ham and cheese – a comforting dish for a cozy night in or for guests.