Savoy cabbage risotto with fonduta

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serves 4


  • 200 g of cheese such as Vacherin fribourgeois and raclette cheese, diced
  • 100 mL of milk
  • 25 g of butter
  • 2 egg yolks
  • pepper from a mill


  • 1 finely chopped onion
  • 1 crushed clove of garlic
  • butter for sautéing
  • 300 g of risotto rice
  • 150 mL white wine or non-alcoholic cider
  • approx. 800 mL of hot vegetable stock
  • 1 laurel leaf
  • 2 sprigs of thyme
  • 400 g of savoy cabbage, cut into 1 cm wide strips, blanched and drained
  • salt, pepper, nutmeg
  • thyme or laurel for garnish

Recipe source

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  1. 1 For the fonduta: pour the milk on to the cheese, cover, and allow to stand for 2-3 hours.
  2. 2 For the risotto: sauté the onions and garlic in butter. Add the rice and sauté until it becomes transparent. Deglaze with wine or cider, reduce completely. Gradually add the stock so that the rice is always just about covered. Add the herbs and simmer for 15 mins., stirring all the time. Mix in the savoy cabbage, cook it through in about 5 mins. Season and then remove the herbs. 3 Melt the 3 cheeses in the milk and butter on a medium heat, constantly stirring. Mix in the egg yolks one after another and season.
  3. 4 Serve the risotto in warmed, deep plates. Spread the fonduta on top, garnish and serve immediately.