Italian Four Cheese Risotto
Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best Italian cheeses. And it definitely isn’t as hard to make as you think! Try it and see.
Everywhere you read or hear everyone is always saying just how difficult it is to make a delicious Risotto! And I say complete fake news. Risotto is like making the perfect Italian Pastry Cream. It takes time, patience and your complete attention. And be sure to cook it on lower heat. You do not want to hurry this.
Recipe Ingredients
- Butter
- Onion – or even a shallot
- Rice – Arborio rice
- Wine – dry white wine
- Broth – vegetable broth homemade or store bought
- Salt
- Pepper – black or white pepper
- Cheese – Swiss, Fontal or Gruyere, Parmesan and Gorgonzola cheese
How to make a Cheese Risotto
- In a large pan add the butter, chopped onion and cook until transparent.
- Then add the rice, combine the ingredients and cook on low/medium.
- Add the white wine and cook for a couple of minutes.
- Add the broth a little at a time, and continue to cook on low speed stirring often until the rice is tender but still moist.
- Add the cheese and combine. Serve immediately with some freshly grated Parmesan cheese. So good!
To tell the truth I really don’t make a risotto very often, but every time I do I think “I have to make more of these”. I love the creaminess and for us it is one of the best ways to eat rice.
How to make homemade Vegetable broth
In a large pot add a carrot and an onion peeled and cut in half, a celery stalk cut in two, a bay leaf, 2-3 pepper corns, 1/4-1/2 teaspoon of salt and 12 cups of water. Bring it to a boil then lower the heat and simmer for about three hours.
Stir occasionally and remove any foam that appears on the top of the broth. Pour the broth through a sieve, and let the liquid cool, or in this case use the broth hot. Any unused broth can be stored in the fridge in an airtight container for 4-5 days. It can also be frozen in freezer safe containers and will keep for up to 6 months.
Homemade Risotto Tips
- Risotto is easy to make, but it takes time. So, this isn’t something that can be rushed so plan ahead and allow yourself time to make it. It will be worth it.
- Be sure to taste it before serving and add more salt, if needed.
- If you use wine make sure it’s a good dry wine that you would also drink.
More Risotto Recipes you may Enjoy!
So if you are a rice lover or just want to try something a little different. I highly recommend this Four Cheese Risotto! Buon Appetito.
Italian Four Cheese Risotto
Ingredients
- 3 tablespoons butter
- 1 small onion (finely chopped)
- 1¾ cups Arborio Rice
- ½ cup white dry wine
- 3-4 cups vegetable broth
- ¼ teaspoon salt (more or less to taste)
- 1-2 dashes pepper
- ½ cup shredded Swiss cheese
- ½ cup shredded Fontal (Fontina or Gruyere cheese)
- ½ cup freshly grated Parmesan cheese
- ¼ cup Gorgonzola cheese (crumbled)** (sweet or mild)
**If you don’t like Gorgonzola than you an leave it out, you can add extra Swiss or Fontina if desired.
EXTRAS
- 1-2 tablespoons fresh parsley (finely chopped)
- 2-4 tablespoons freshly grated parmesan cheese
Instructions
- On low/medium heat in a large pan melt the butter, then add the chopped onion and stir to combine. Cook until transparent, then add the rice and stir to combine.
- Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes). Stirring occasionally.
- Add the broth a little at a time (about ½ cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly.
- Let the rice absorb the broth (but not dry a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth) add a dash or two of pepper. Cook approximately 20 minutes or until rice is al dente and not mushy and a little moisture remains.
- Remove from heat and stir in the cheese. Serve immediately sprinkled with freshly Parmesan Cheese and chopped fresh parsley if desired. Enjoy!
Notes
Can you cook risotto without wine?
Yes, you can cook risotto without wine. Many recipes call for it – it adds a little flavor and acid to the dish which can offset the richness. But, it’s not required.Why use Arborio rice?
To tell the truth if we are ever in the mood for a risotto and all I have is regular rice it won’t stop me from making one, but Arborio is better because it is a rice with a very large grain. It will release a high quantity of starch while cooking, it absorbs liquids and condiments without any difficulty, which makes it idea for both creamed and dry risottos.The Best Cheese for a Cheese Risotto
You are going to want a creamy cheese and in my opinion since this is an Italian Risotto let’s go for mostly Italian Cheeses, such as Fontal (Fontina), Gorgonzola (sweet or mild), Parmigiano Rigiano or Parmigiano di Parma, Asiago, Teleggio, Swiss or even Gruyere.How to store leftover Risotto
Risotto is best when it’s made. It will tighten up and won’t be as creamy if leftovers are stored in the refrigerator. You can thin it with a little water, broth or even a little milk when you warm it up. Or use the leftovers to make arancini which are delicious rice balls.Nutrition
Updated April 9, 2018
Just came back from trip to Italy and was inspired to prepare Italian dishes for my family. So far my daughter loves every dish I prepared after following your simple and easy to follow instructions. Will try a few of your dessert recipes next
HI Eunice, thanks so much, let me know how the desserts go. Have a great Sunday and glad you enjoyed your trip.
This recipe turned out great and it was super simple! Thanks!
Hi Meredith, thanks so much, so glad you enjoyed it.
Hi! I’m not a wine person… is there anything to substitute it with because I would love this?
Hi Alexis, you can eliminate that step and just jump to the adding the broth. You may need a little extra broth. Hope that helps. Let me know how it goes.
Oooh, the more cheese, the better! This risotto is a dream come true!
Hi Liz thanks so much and I totally agree! 🙂
I pretty much want to try this with all those delicious cheeses you listed! LOVE this rich and creamy risotto!
Hi Jenn, thanks so much, I hope you enjoy it. 🙂