Four Cheese Risotto

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 low. You do not want to hurry this.

So if you are thinking “well I really want to make a risotto but I really have to iron”, then leave the ironing for another day. It can wait!

cheese risotto how to make, onions in the pan, rice in the pan, chopped cheese in a bowl and everything combined

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 for about two minutes.

Then add the white wine and cook 1-2 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.

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.

Fontal (Fontina)

Swiss

Gorgonzola (sweet or mild)

Freshly grated Parmesan (not bagged)

Gruyere

Asiago

Taleggio

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.

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 1/2 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!

Italian Four Cheese Risotto