Artichoke Risotto with Fondue Risotto ai Carciofi con Fonduta

Ingredients

• 8 ounces Fontina cheese
• ½ cup milk, lukewarm
• About 5 cups unsalted chicken stock
• 2 tablespoons unsalted butter, divided
• 1 medium onion, finely diced
• 2 cloves garlic, diced
• 8 ounces frozen artichoke hearts, thawed and sliced in half
• Salt and freshly ground black pepper
• 1 ½ cups Arborio rice
• ½ cup dry white wine (I used some remaining Prosecco from last eve)
• 1 egg yolk, beaten
• 1 small truffle (yum! – but optional)

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