Italian Four Cheese Risotto
User Reviews
5.0
57 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
36 mins
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Servings
4 servings
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Calories
617 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Italian Four Cheese Risotto
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Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best cheeses.
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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
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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
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
75g
(25%)
Protein
19g
(38%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
70mg
(23%)
Sodium
1474mg
(61%)
Potassium
155mg
(4%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1064IU
(21%)
Calcium
368mg
(37%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 75g | 25% |
| Protein | 19g | 38% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 1474mg | 61% |
| Potassium | 155mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1064IU | 21% |
| Calcium | 368mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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