Four Cheese Risotto
Description
Four-cheese risotto is a smooth, creamy, and melting dish, perfect for making at the last minute for a delicious, inviting dinner .
To obtain a perfect risotto you must choose a rice that does not overcook, remember to toast it , blend it with wine , cook it slowly in the broth and stir it at the end, turning off the heat and adding a generous amount of grated cheese or pecorino .
You can vary our recipe a little to your taste, for example by substituting the onion for the shallot or the extra virgin olive oil for the butter, or using other cheeses.
If you like bold flavors, you can use spicy gorgonzola instead of sweet gorgonzola or smoked provola instead of classic provola.
Ingredients
to recalculate the ingredient amounts
- Carnaroli rice 320 g
- Gorgonzola 100 g
- Emmental 80 g
- Provola Arborea 100 g
- Grated Gran Campidano 80 g
- Vegetable broth 1000 ml
- White wine 200 ml
- Shallot 40 g
- Arborea butter 30 g
- Salt 5 g
- Black pepper 3 g
Instructions
- 1 To prepare the four-cheese risotto, first cut the gorgonzola, Emmental, and provola into cubes and set them aside in a bowl. Then, chop the shallot and sauté it in a large pan with the melted butter.
- 2 Raise the heat, add the rice and let it toast, then deglaze it with a glass of white wine and let it evaporate.
- 3 At this point, pour a ladle of broth into the pot, lower the heat, and let the rice cook slowly. Continue cooking the rice, adding ladles of broth until it reaches al dente consistency.
- 4 Once the risotto is perfectly cooked, season with salt and add the cheese cubes, stirring well with a spoon to melt them into the rice. Then turn off the heat and stir in the grated cheese and, if you like, a small knob of butter.
- 5 Serve the four-cheese risotto hot, sprinkling a pinch of black pepper on the plates.
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Did You Know?
With its bold, tasty flavor , four-cheese risotto is an ideal dish to serve for an autumn family lunch or dinner, or when you have little time to dedicate to cooking and unexpected guests arrive.
The risotto recipe is very simple to prepare and lends itself to numerous variations to suit everyone’s tastes.
Loved by adults and children alike, this is a distinctive first course with an intense aroma, characterized by the combination of cheeses with different flavors that, when mixed together, create a riot of flavors. This easy and quick recipe can also be used as a sauce for pasta and other first courses, such as
four-cheese gnocchi
.
Here are some tips and tricks to make this dish even more delicious.
To give your risotto a bolder flavor, you can add some speck cut into strips . This combination will give the dish a smoky, crunchy flavor that pairs perfectly with the cream cheese. Alternatively, you can use diced cooked ham or chopped sausage.
The version proposed here calls for the use of diced gorgonzola, Emmental and provola, but of course you can replace them with other cheeses of your taste .
Any type is fine, as long as it’s neither too watery nor too mature to ensure a creamy end result.
When choosing cheeses, be careful to blend their flavors well . To avoid making the dish unbalanced or too overwhelming, mix milder-flavored cheeses with more intense ones.
Finally, if you want to create a unique and spectacular plating , prepare a basket of crispy grated Parmesan cheese and arrange the risotto inside. Before serving, sprinkle with black pepper and chopped walnuts previously toasted in a non-stick pan. This will create a delicious risotto with a crispier and more flavorful texture .
Arborea menus
With our menus, we bring Sardinia to the table, dish by dish.
Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
