Delicious Italian Recipes: Fontina D'Alpeggio Fondue and Risotto with Chicory and Mortadella

🧀The Fontina D'Alpeggio Fondue is made by melting Fontina D'Alpeggio cheese with milk and cream in a Bain Marie.

🥬Italian Risotto with Chicory is prepared by cooking rice in a vegetable stock and adding a cream made from blanched chicory.

🍄Cardoncelli mushrooms are quickly cooked with olive oil, garlic, and sage, adding a delightful earthy flavor to the risotto.

🥩Cubed Ribeye beef is marinated with olive oil, salt, pepper, sage, and garlic, then seared to perfection.

🧄The meat is served with a delicious garlic sauce, while the risotto is finished with stracchino cheese and mortadella from Bologna.

What is Fontina D'Alpeggio cheese?

—Fontina D'Alpeggio cheese is a traditional Italian cheese made from cow's milk in the Valle d'Aosta region. It has a creamy texture and a rich, nutty flavor.

What is the difference between risotto and regular rice?

—Risotto is a traditional Italian dish made with specific short-grain rice varieties, such as Arborio or Carnaroli. It is cooked by gradually adding hot liquid, resulting in a creamy and flavorful texture.

What is Chicory?

—Chicory is a leafy green vegetable with a slightly bitter taste. It is often used in Italian cuisine, and in this recipe, it is blanched and made into a cream to add a unique flavor to the risotto.

What is mortadella?

—Mortadella is a traditional Italian cured meat that originated in Bologna. It is made from finely ground pork, flavored with spices, and typically includes small pieces of pork fat.

What is stracchino cheese?

—Stracchino cheese is a soft, creamy cheese from Italy. It has a mild flavor and is often used in making pizzas, sandwiches, and other dishes.

00:11Erik from Fourghetti Bologna introduces the recipes and the ingredients for Fontina D'Alpeggio Fondue and Risotto with Chicory and Mortadella.

00:29Fontina D'Alpeggio cheese is melted with milk and cream to create a creamy fondue.

01:02Blanched chicory is used to prepare a cream for the risotto. The chicory is boiled for a few minutes and then transferred to ice water to retain its green color.

02:08Cardoncelli mushrooms are quickly cooked with olive oil, garlic, and sage before being added to the risotto for an earthy flavor.

05:27Ribeye beef cubes are marinated with olive oil, salt, pepper, sage, and garlic, and then cooked to perfection.

08:52The risotto is cooked with vegetable stock and finished with a cream made from chicory. Stracchino cheese and mortadella are added for extra flavor.

20:11The beef is cooked with butter and garlic, and a delicious sauce is prepared.

26:02The risotto is finished with crushed hazelnuts and served with a beef sauce.