Risotto alla valdostana is a rich, creamy risotto prepared in the Aosta Valley since medieval times. It is made with simple ingredients: rice, butter, fontina valdostana cheese, milk, meat broth, and white wine, sometimes additionally enriched with onions or egg yolks.

The preparation is simple, but it takes some time because fontina should first be macerated in milk for a few hours or overnight, in order to soak up the milk and develop a silky texture. This flavorful, comforting risotto may be served as a side dish, but it is also delicious enough to be enjoyed on its own.