Chamoniard Risotto by Chef Mickey Bourdillat
Ingredients
- 1 Onion
- 3.5 oz Raclette Cheese from La Ferme de Vallorcine
- 1.8 oz Butter
- 1 liter Chicken Broth
- 8.5 oz Arborio or Carnaroli Rice
- 8.5 fl oz White Wine
- Salt
- Pepper
Instructions
- Peel and chop the onion. In a pot, melt 0.7 oz of butter, add the onion, and cook until golden for 2 minutes.
- Add the rice and stir until it becomes translucent. Deglaze with white wine and let it reduce.
- Pour 2 ladles of very hot broth over the rice and stir. Season with salt and pepper. Once the rice absorbs the broth, add 2 more ladles and stir. Continue this process until all the broth is used up. After 18 minutes, the risotto is cooked.
- Grate the raclette cheese and incorporate it into the risotto with 1.1 oz of butter. Serve immediately.
Video
Notes
Chamoniard Risotto by Chef Mickey Bourdillat
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Chamoniard Risotto
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