Risotto with Toma fondue

An interesting use of the mountain toma in the kitchen.


for the risotto:

  • 80gr of rice per person (organic semi-wholemeal or carnaroli type);
  • 20g of butter;
  • vegetable broth;
  • oil

For the fondue:

  • bechamel;
  • seasoned mountain cheese;
  • flaked almonds and pumpkin seeds, wildflower honey, pepper.


Toast the rice in a little oil over high heat, cover with broth and lower the heat, then as it cooks add the necessary broth and raise the heat again. When cooked, turn off and stir in the butter and a little broth.

In the meantime, prepare a béchamel, pass it in the blender, let it cool and then add the toma into small pieces letting it melt completely. Serve creating a ring of rice in the center of which pour a few tablespoons of fondue. Complete with almond flakes and previously toasted pumpkin seeds, honey and pepper to taste.