Italian Four Cheese Risotto

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5 from 20 votes

Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best cheeses.

Prep Time10

Cook Time26

Total Time36

Course: Main Course, Main Dish, Side Dish

Cuisine: Italian

Servings: servings

Calories: 617kcal

Author: Rosemary Molloy

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

US Customary - Metric

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.

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