Best Risotto Alla Valdostana Recipes

Classic Valdostana image

Provided by Redazione Web

Time 30m

Yield 4

Number Of Ingredients 8

4 slices of veal sirloin
4 large, even slices of Fontina PDO
4 slices smoked ham
2 eggs
null Flour
null Bread crumbs
null Butter
null Salt

Steps:

Beat the sirloin slices with a meat tenderizer. For best results and to not ruin the fibers of the meat, cover it with plastic wrap first.|Place a slice of smoked ham in the center of each slice of fontina cheese, then fold it in half; make sure that this "sandwich" is not larger than the slices of meat.|Place each cheese/ham filling on each slice of beef, almost at the center, and fold the meat over. Seal the "wallets" you just made by pressing along the edges with your fingers.
Pass the valdostanas in flour and gently shake them to eliminate any excess. Quickly dip them in the beaten eggs.|Cover them in plenty of breadcrumbs, then press them along the edges again to double check they're properly closed.|Heat about 1/4 cup of butter in a pan and once bubbling, brown the valdostanas for 4 minutes on each side. Gradually add small pats of butter to make sure that it never browns and the temperature does not rise too much, which would burn the bread crumbs; drain the valdostanas on paper towels, salting them only at the end.

Risotto alla Valdostana image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 10 servings

Number Of Ingredients 11

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

Steps:

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

Chicken Valdostana for Two image

Provided by Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

2 (8-ounce) boneless skinless chicken breasts
1/2 cup all-purpose flour
1 tablespoon butter
Salt and pepper, to taste
2 slices prosciutto ham
2 slices fontina cheese
1/2 cup dry vermouth
1/2 cup tomato sauce
3 tablespoons heavy cream

Steps:

Coat chicken breast in flour, then saute chicken in butter for about 4 minutes on each side. Add salt and pepper to taste. Cover chicken with prosciutto and cheese. Pour vermouth over chicken and reduce until vermouth evaporates. Add tomato sauce and bring to boil. Add heavy cream until the 2 blend together. Serve over rice pilaf or your favorite pasta.