Creamy Four Cheese Risotto the Whole Family Will Love

If you’ve never made risotto at home because it seems intimidating, let me reassure you this four cheese risotto is not only totally doable, it’s one of the most luxurious and comforting dishes you’ll ever make in under 45 minutes. It’s rich, silky, and perfectly balanced between the bold tang of Gorgonzola and the melty creaminess of Fontina, Mascarpone, and Parmesan. Every bite is like a warm hug.

We love this on cold nights with a simple green salad and garlic bread. It also makes an elegant side dish for a holiday dinner or date-night at home. You’re going to love how easy this is and how fast it disappears from everyone’s plates!

Why You’ll Love Four-Cheese Risotto

This dish is everything risotto should be: creamy, comforting, and full of deep, cheesy flavor. It’s a one-pan wonder that feels restaurant-worthy but is easy enough for weeknights. The slow addition of warm broth makes the rice perfectly tender, and those four cheeses blend together into a dreamy, gooey finish. It’s also super versatile serve it as a main or as a decadent side dish.

Simple Ingredients

Just a handful of simple ingredients come together to make magic in this risotto:

• Arborio Rice: This short-grain rice is essential for risotto. It absorbs liquid slowly, creating that signature creamy texture without needing cream.
• Onion: A small finely diced onion adds just the right amount of aromatic sweetness and depth.
• Butter & Olive Oil: Using both gives a rich base for sautéing while keeping the texture silky.
• Dry White Wine: This adds acidity to balance the richness of the cheese. Use something you’d enjoy drinking!
• Vegetable or Chicken Broth: Keeps the risotto flavorful as the rice cooks. Make sure it’s warm so it doesn’t stop the cooking process.
• Salt & Black Pepper: Just enough to season. The cheese brings plenty of natural saltiness.
• Gorgonzola or Dolcelatte: Adds a creamy sharpness bold, but not overpowering if used right.
• Fontina or Mozzarella: These melt beautifully and give risotto that luscious stretch.
• Mascarpone: A soft Italian cheese that makes the dish extra creamy and slightly sweet.
• Parmesan Cheese: Nutty and salty, this cheese ties all the flavors together and finishes the dish perfectly.

Servings, Prep + Cook Time

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

What Is Needed

• 1 ½ cups Arborio rice
• 1 small onion, finely diced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 4–5 cups vegetable or chicken broth, kept warm
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup Gorgonzola or Dolcelatte, crumbled
• 1 cup Fontina or mozzarella, shredded
• ½ cup Mascarpone cheese
• ½ cup freshly grated Parmesan cheese (Affiliate) (plus extra for serving)

Instructions

1. In a large saucepan, heat butter and olive oil over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5 minutes.
2. Add the Arborio rice and stir for about 1 minute to toast it slightly, which helps it absorb the liquid better.
3. Pour in the white wine and stir until it has mostly evaporated.
4. Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is absorbed before adding the next. This should take about 18–20 minutes, until the rice is tender with a slight bite.
5. Add salt and pepper, tasting to adjust. Remember the cheeses are salty, so don’t overdo it early on.
6. Turn off the heat and gently stir in the Gorgonzola, Fontina, Mascarpone, and Parmesan. Mix until everything is melted and luxuriously creamy.
7. Spoon into bowls or plates, and top with a little extra Parmesan and freshly cracked black pepper if desired.

Top Tips

1. Keep the Broth Warm: This helps the rice cook evenly and prevents temperature drops that can cause gummy texture.
2. Stir Often, Not Constantly: Stirring encourages creaminess, but no need to stand over it nonstop just don’t walk away for too long.
3. Don’t Over-Salt Early: The cheeses bring a lot of flavor and salt, so wait until the end to taste and adjust.
4. Use High-Quality Cheese: Freshly grated and high-quality cheese will make a noticeable difference in flavor and texture.
5. Serve Right Away: Risotto doesn’t hold well, so serve it hot and fresh when it’s at its silkiest.

Recipe Variations

• Add sautéed mushrooms for an earthy twist.
• Stir in spinach or peas during the last few minutes for color and veggie boost.
• Swap in blue cheese for the Gorgonzola if you want extra punch.
• Make it truffle-style with a drizzle of truffle oil at the end.

Recommended Equipment

• Large saucepan
• Wooden spoon
• Ladle
• Measuring cups and spoons
• Cheese grater
• Small ramekins for prepping

Make Ahead Tips

Risotto is best fresh, but you can prep all ingredients ahead: dice onions, grate cheeses, and warm broth in advance to save time when cooking.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or milk to bring back creaminess. Avoid microwaving if possible it can turn gluey.

What to Serve With This Recipe

• A crisp green salad with lemon vinaigrette
• Garlic bread or focaccia
• Roasted vegetables like asparagus or Brussels sprouts
• Grilled chicken or steak for a heartier meal

What You Need to Know About This Recipe

Risotto originated in Northern Italy and has long been known for its creamy texture and comforting appeal. This four-cheese version takes the classic and elevates it to an indulgent, family-friendly dish you’ll come back to again and again. It’s surprisingly easy to make and impressively satisfying even picky eaters love it!

Check out my easy rice cooker risotto recipes!

Four Cheese Risotto

Michelle

Silky, indulgent risotto with four perfectly balanced cheeses. Easy, comforting, and ready in under 45 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 29 minutes mins

Total Time 39 minutes mins

Course Side Dish

Servings 4

Equipment

• Large saucepan
• Wooden Spoon
• Ladle
• Measuring cups and spoons
• Cheese grater
• Small ramekins for prepping

Ingredients

  

• 1 ½ cups Arborio rice
• 1 small onion finely diced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup dry white wine Sauvignon Blanc or Pinot Grigio
• 4 –5 cups vegetable or chicken broth kept warm
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup Gorgonzola or Dolcelatte crumbled
• 1 cup Fontina or mozzarella shredded
• ½ cup Mascarpone cheese
• ½ cup freshly grated Parmesan cheese plus extra for serving

Instructions

 

• Sauté the Aromatics: In a large saucepan, heat butter and olive oil over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5 minutes.
• Toast the Rice: Add the Arborio rice and stir for about 1 minute to toast it slightly, which helps it absorb the liquid better.
• Deglaze with Wine: Pour in the white wine and stir until it has mostly evaporated.
• Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until each addition is absorbed before adding the next. This should take about 18–20 minutes, until the rice is tender with a slight bite.
• Season: Add salt and pepper, tasting to adjust. Remember the cheeses are salty, so don’t overdo it early on.
• Fold in the Cheeses: Turn off the heat and gently stir in the Gorgonzola, Fontina, Mascarpone, and Parmesan. Mix until everything is melted and luxuriously creamy.
• Serve Immediately: Spoon into bowls or plates, and top with a little extra Parmesan and freshly cracked black pepper if desired.

Notes

• Use high-quality cheese for best results.
• Adjust broth amount based on desired texture.
• You can swap any of the cheeses based on your taste or what you have on hand.

Keyword Four Cheese Risotto

One-Pot Cooking Rocks!