Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best cheeses. And it definitely isn’t as hard to make as you think! Try it and see.
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!
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)
- Gorgonzola (sweet or mild)
- Freshly grated Parmesan (not bagged)
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
- 3 tablespoons butter
- 1 small onion (finely chopped)
- 1 3/4 cups Arborio Rice
- 1/2 cup white dry wine
- 3-4 cups vegetable broth
- 1/4 teaspoon salt (more or less to taste)
- 1-2 dashes pepper
- 1/2 cup shredded Swiss cheese
- 1/2 cup shredded Fontal (Fontina or Gruyere cheese)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 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.
- 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!