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