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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Milder in flavor than other hard cheeses, fontinella can be found in the specialty cheese section of your local grocery store. Ingredients:
1 package (1 ounce) dried porcini mushrooms |
2 cups boiling water |
1/2 cup chopped shallots |
1/3 cup butter, cubed |
1 teaspoon minced garlic |
1-1/2 cups uncooked arborio rice |
1 cup white wine |
3 cans (14-1/2 ounces each) chicken broth, warmed |
1-1/2 cups diced fully cooked ham |
5 ounces fontinella cheese, shredded |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. In a large bowl, soak mushrooms in boiling water for 5 minutes or until completely hydrated; drain. In a Dutch oven, saute mushrooms and shallots in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer.
2. Stir in rice until completely coated with butter. Add wine; cook and stir for 2 minutes or until wine is absorbed. Add one can of broth; cook and stir until broth is absorbed. Repeat with remaining broth, adding one can at a time. Stir in the ham, cheese, salt and pepper; cook until cheese is melted and mixture is heated through. Yield: 8 servings.
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