Ingredients
Directions
- 1
Warming 4 cups of chicken stock in a pot without boiling. In a small bowl, combine a pinch of saffron with a small ladle of warm stock and let it steep to release flavor and color. Set aside.
- 2
Heat a saucepan to medium-high heat and add 2 tbsp olive oil. Add 1/2 cup small diced shallots and sauté until slightly translucent.
- 3
Add 1 cup Arborio rice and stir frequently for 90 seconds, or until the rice is lightly toasted.
- 4
Add 1.5 cups dry white wine, turn the heat to high, and reduce until mostly absorbed.
- 5
Add the saffron-infused chicken stock, along with a few ladles of chicken stock. Bring to a simmer, and stir often until lightly reduced.
- 6
Add chicken stock one ladle at a time, letting it reduce until mostly absorbed before adding the next ladle. Repeat this process until the rice is almost fully cooked, then turn off the heat.
- 7
Add 4 tbsp butter and 2 cups (3 oz) grated Parmigiano-Reggiano. Taste and adjust salt by adding more cheese if necessary. Place in a quart deli container and cool in the fridge overnight.
- 8
The next day, run the deli container under warm water and remove the risotto. Slice into 3/4” thick discs and place in the fridge until ready to cook.
- 9
In a nonstick skillet on medium-high heat, add a disc of risotto. Gently keep the disc moving in the pan while sautéing until a golden brown crust forms on one side, about 3-4 minutes.
- 10
Slide onto a plate, cover with another plate, and then flip over. Slide back onto the skillet and sear the other side until golden brown, then remove and set aside.
- 11
For the fonduta, melt 1 tbsp butter and mix with 1/4 cup each of warm milk and heavy cream. In a separate bowl, add 3 egg yolks and slowly add the warm liquid while whisking to temper the eggs.
- 12
Add the bowl to a double boiler and stir until the liquid thickens slightly. Be careful not to curdle the eggs.
- 13
Add 1 tbsp mascarpone, then slowly add 1/2 lb grated Fontina cheese. Stir until the cheeses are melted and the mixture has thickened.
- 14
Serve on a hot plate.
