Risotto Alla Valdostana Recipes

RISOTTO ALLA VALDOSTANA

Risotto alla Valdostana image

Provided by Food Network

Time 1h5m

Yield 10 servings

Number Of Ingredients 11

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

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

Chicken Valdostana for Two image

Provided by Food Network

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 9

Ingredients

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.

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