Let’s start preparing this tasty risotto with fondue. Remove the fontina crust and cut it first into thin strips and then into squares. So let’s put it to rest by covering it with milk; we also add the crushed garlic. So let’s keep it in a cool but not cold place for a couple of hours. At this point, drain it and put it in a small pan, preferably non-stick, together with a knob of butter. Let it melt over very low heat, stirring constantly; alternatively we can melt it in a bain-marie, always stirring constantly. As soon as the consistency permits, take one egg yolk at a time and begin to incorporate them into the fontina, stirring quickly. When we get a smooth and creamy sauce, remove everything from the heat.

In the meantime, let’s start preparing a Parmesan risotto following the directions in the recipe, avoiding the final addition of Parmesan.

When we have turned off the rice al dente, season it with a little fondue, put it on a hot serving dish, cover it with the rest of the fondue and, if desired, garnish it with truffle flakes that we have previously brushed and washed in white wine.

Our risotto with fondue is ready to serve