Happy Monday to you, I hope you had a great Veteran’s Day! Maybe you worked like me, but hopefully not, but just hopefully you were able to say thanks to a man or woman who have so bravely served our country! To give one’s life so that others may continue to flourish in our freedoms and create their own American dream is quite a tall order to ask, and yet they have.
Well, tonight’s meal has nothing to do with Veterans’s Day, I simply chose it because I really like it! I like dishes that pack a lot of richness or flavors. I don’t want to eat several servings just one perfect amount! I guess I kinda like quality over quantity, I’d rather have a few small pieces of a fantastic chocolate then have a whole bar of chocolate that’s pretty good.
This meal was a knockout! If you haven’t tried it, Fontina cheese has earthy notes, mushroomy, woody, pungent very creamy. The risotto takes a long bath in butter, chicken broth and wine and then throw in some smoked chicken breast, parmigiano-reggiano cheese and then the finale fontina. You will be savoring every little grain of that arborio rice. I’m not a big wine drinker, but this meal is screaming for a lovely red.
Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century. It has a milk fat content around 45%. The original Fontina cheese from Aosta Valley is fairly pungent and has quite an intense flavor, although Fontina-like labeled cheeses that are produced in other countries can be much milder. The Swedish and Danish versions are often found in US grocery stores, and can be distinguished from Aostan Fontina by their red wax rind (also prevalent in Argentine Fontina). Aostan Fontina has a natural rind due to aging, which is usually tan to orange-brown.
It is definitely EJlicious as it is really easy to make, pretty quick and so dang good! Thanks so much for reading and have a great new day tomorrow.
4 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
1/4 cup roughly chopped fresh parsley
- Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
- Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
- Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.