Risotto alla Fontina is a traditional risotto variety originating from the Aosta Valley. The dish is usually made with a combination of risotto rice, onions, garlic, butter, Fontina cheese, white wine, chicken stock, salt, and pepper. The onions and garlic are sautéed in butter, and then mixed with the rice and white wine.

Hot stock is gradually poured over the mixture while continuously stirring. Once the rice is half-cooked, the cheese is stirred in and the risotto is seasoned with salt and pepper and cooked until creamy. Butter is stirred in near the end of cooking, and the risotto is served immediately, while still warm.