Orange Risotto With Fontina Cheese Food

FONTINA RISOTTO WITH CHICKEN

Steps:

• 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.

ORANGE CHIPOTLE RISOTTO IN RICE COOKER OR STOVE TOP

Steps:

• Rice Cooker:.
• Saute onions in butter in an open rice cooker, then add Arborio rice and liquids, zest, saffron, and chipotle pepper and sauce. Cook for about 25 minutes in an on/off cooker or use the "slow" or "porridge" cycle if your machine has one which should be 1 hour.
• Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
• Stove Top:.
• Heat butter in a heavy non stick pot. Add onions and cook till translucent. Add rice and stir till coated. Add zest, saffron, and chipotle pepper and sauce. Add 1 cup of liquid at a time stirring on medium heat until absorbed. Continue cooking and adding liquid till desired tenderness is achieved. Stir in cheese and parsley season to taste with salt and pepper.

ORANGE RISOTTO WITH FONTINA CHEESE

Steps:

• Melt butter in a large frying pan over medium heat.
• Add onion and saute until softened, about 5 minutes.
• Add the rice and stir until the grains are coated, about 2 minutes.
• Pour in the wine and stir until the liquid has evaporated.
• Begin stirring in the broth, 1/2 cup at a time.
• Cook and stir until each addition has been absorbed and rice is tender, 15-18 minutes.
• **Add the Fontina 5 minutes BEFORE the rice is cooked.
• Season with salt and white pepper and add the orange juice and zest.
• Stir well and serve.

FONTINA RISOTTO CAKES WITH FRESH CHIVES

Steps:

• Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
• Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
• Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
• Serve risotto cakes sprinkled with cheese and garnished with chives.