1/2 cup butter
8 slices Italiam bread
4 cups meat broth, you may substitute vegetable or mushroom broth to make this a meatless dish.
1 cup arborio rice
1/2 cup dry white wine
pinch of cinnamon
8 oz. Val d’ Aosta fontina, thinly sliced
Preheat the oven to 450 degrees. In a frying pan melt 3 tablespoons of the butter. Add the bread in batches and fry until golden. Remove from the pan and keep warm. Bring broth to a boil.
Melt 2 tablespoons of butter in a saucepan. Add the rice and stir with a wooden spoon until the rice takes on a transparent sheen, about 3 to 4 minutes. Add the wine and stir until the wine is absorbed. Add the broth 1/2 cup at a time, making sure it has been absorbed before adding more broth (as in the process of making risotto). When the rice is al-dente and creamy add the cinnamon, stir well and remove from the heat. In a medium sized casserole dish, make layers of the bread, risotto and the cheese, ending with risotto then cheese.
Melt the remaining butter and drizzle over the top. Place in the oven for a few minutes before serving, just to brown the cheese.