Risotto alla Valdostana Recipe

Name: Risotto alla Valdostana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces butter; 4 ounces minced shallots; 12 ounces mushrooms, cleaned and sliced; 2 yellow bell peppers, washed, seeded and cut into small dice; 1 1/4 pounds arborio rice; 40 ounces white chicken stock, heated; 6 ounces grated Parmesan; 4 ounces grated Fontina; 4 ounces heavy cream; 2 ounces Italian parsley leaves, washed, excess moisture removed and minced; Salt and pepper

Servings: persons

4 ounces butter
4 ounces minced shallots
12 ounces mushrooms, cleaned and sliced
2 yellow bell peppers, washed, seeded and cut into small dice
1 1/4 pounds arborio rice
40 ounces white chicken stock, heated
6 ounces grated Parmesan
4 ounces grated Fontina
4 ounces heavy cream
2 ounces Italian parsley leaves, washed, excess moisture removed and minced
Salt and pepper

1
Heat butter in a large saute pan set over medium heat.
2
Add shallots and saute until translucent.
3
Add mushrooms and saute until cooked through.
4
Add rice and stir until well coated.
5
Add 2 cups of chicken stock and simmer until liquid is absorbed, stirring continuously.
6
Add remaining stock in small quantities (as above), stirring continuously until liquid is absorbed before adding more.
7
After about 10 minutes, add diced yellow bell pepper.
8
Continue to cook.
9
When the rice becomes creamy and the grains al dente, add cheeses, and stir well.
10
Add cream, parsley, and adjust seasonings.

1502

kcal

Calories

Fat

121

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces butter, 4 ounces minced shallots, 12 ounces mushrooms, cleaned and sliced, 2 yellow bell peppers, washed, seeded and cut into small dice, and more.

Yes, Risotto alla Valdostana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto alla Valdostana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions