RISOTTO WITH SPECK AND FONTINA

Preparation Method :

• Melt half the butter in a large pan and fry the onion gently until the onion is soft and but not browned.
• Add all the rice and mix with the other ingredients, toast the grains until they are crackling hot.
• Now add the glass of white wine and stir continuously for about 1 minute as the alcohol evaporates and the liquid is absorbed.
• Add 3 ladlefuls of hot stock and keep stirring until all the liquid has been absorbed.
• Then add another 2 ladlefuls and stir again, keep the heat quite low so the rice has time to absorb the liquid before it evaporates.
• When the rice is tender but still firm to the bite, take off the pan from heat and add all the remaining cheese and butter. Stir and taste, add seasoning if required.
• Stir in one last ladleful of hot stock and cover the pan. Leave to rest for about 5 minutes, then transfer the risotto onto a warmed serving dish or individual plates and eat immediately.