Risotto with Veal Meatballs and Fontina Cheese Fondue

Prep Time

10 Minutes

Cook Time

30 Minutes


Serves 4-6


Most ingredients are available in the market!


Fontina Cheese Fondue

9 oz Fontina Cheese, Cut into Cubes
1/2 cup Milk
1 ea Egg Yolk

Veal Meatballs

9 oz Veal, Trimmed of Fat
1/2 cup White Bread Pieces
1 ea Slice White Bread, Remove Crust
2 tbsp Milk
2 tbsp Parmesan Cheese, Grated
1 ea Onion, Finely Chopped
2 tbsp Butter
2 ea Sage Leaves
Salt and Freshly Ground Black Pepper, To Taste


6 cups Chicken Stock
1 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
2 cups Carnaroli Rice
1/2 cup Dry White Wine
Salt and Freshly Ground Black Pepper to Taste

Method of Preparation

1. Place the fontina cheese in a bowl.
2. Cover with the milk and soak for 2 hours.
3. Place the bread for the meatballs in another bowl.
4. Cover with the milk and soak for about 3 minutes.
5. To make the meatballs- Grind the meat fine, then crumble and add the soaked bread, Parmesan cheese, onion, salt and pepper to taste.
6. Mix well using your hands.
7. Roll the mixture into meatballs a little smaller than golf balls.
8. Melt the butter in a large skillet over medium-high heat.
9. Add the sage.
10. Brown the meatballs on all sides.
11. Set the meatballs aside but keep them warm while you’re making the risotto.
12. To make the risotto- Bring the stock to a boil in a medium saucepan, then reduce the heat and keep at a bare simmer.
13. Melt the butter with the olive oil in a large, heavy saucepan over medium heat.
14. Add the onion and cook, stirring constantly, for 3 minutes.
15. Add the rice and cook, stirring constantly, for 3 minutes.
16. Make sure every grain is coated with butter and oil.
17. Add the wine and stir until absorbed.
18. Add 1 cup of the stock and stir until the liquid is absorbed.
19. Continue adding stock, about 1/2 cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock.
20. Cook until the rice is just tender and creamy, about 15 to 20 minutes.
21. You may have some leftover stock.
22. Just before the risotto is finished, make the fondue- Place the soaked fontina cheese in the top of a double broiler placed over simmering water.
23. Heat for about 5 to 10 minutes, until the ingredients are well amalgamated and you have a thick consistency.
24. Add the egg yolk and mix well until creamy.
25. Remove the risotto from the heat and add salt and pepper to taste.
26. Let the risotto rest for a minute or two before serving.
27. Serve the risotto topped with meatballs and fondue.

Recipe Source

Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari