Slice the bread and fry it in the butter. In a pan, toast the rice in the butter, then add the meat stock a little at a time. Before it is completely cooked, remove the risotto from the heat. In a large bowl arrange one layer of bread, one of risotto and one of Fontina, continuing in alternating layers and finishing off with one of Fontina. Add a little stock to soften the preparation, pour on the melted butter and place in a moderate oven (350°F) for about 10 minutes.