Italian Four Cheese Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
26 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
Description
Italian Four Cheese Risotto starts with finely chopped onion sautéd in butter, followed by toasting Arborio rice to help release starch. White wine is added and cooked off to add acidity and depth. Gradually, vegetable broth is added about half a cup at a time, stirring often, allowing the rice to absorb the liquid and cook evenly without becoming mushy. Seasonings of salt and pepper adjust the flavor as the rice approaches al dente.
The risotto is taken off heat before all moisture dries out, and a blend of creamy Swiss, Fontina, Parmesan, and mild Gorgonzola cheeses are folded in to enrich the texture and produce a harmonious, cheesy profile. The finished dish offers a smooth, velvety mouthfeel with subtle variations in cheese flavor.
This risotto is best served freshly made to maintain its creamy consistency. To reheat leftovers without losing moisture, adding small amounts of broth or milk helps restore creaminess. Leftovers also make a good base for arancini, or fried rice balls, providing a way to enjoy the dish in another form.
Although wine is included, it can be omitted, but it adds a touch of acidity that balances the richness. Using Arborio rice is recommended for its ability to release starch and absorb liquids well compared to regular rice.
Ingredients
- 3 tablespoons butter
- 1 small onion (finely chopped)
- 1¾ cups arborio rice
- ½ cup white wine dry
- 3-4 cups vegetable broth
- ¼ teaspoon salt (more or less to taste)
- 1-2 dashes black pepper
- ½ cup swiss cheese shredded
- ½ cup fontal cheese Fontina or Gruyere cheese, shredded
- ½ cup Parmesan Cheese freshly grated
- ¼ cup gorgonzola cheese sweet or mild, crumbled
**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 parsley fresh, finely chopped
- 2-4 tablespoons Parmesan Cheese freshly grated
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
- Arborio rice is preferred for its high starch content, producing creamier risotto compared to regular rice varieties.
- Wine is optional but adds acidity to balance the richness of the cheeses.
- Leftover risotto firms up; reheat with a little broth or milk to restore creaminess, or use it to make fried rice balls (arancini).
- For cheese, mostly Italian varieties such as Fontina, Gorgonzola, and Parmesan are ideal for flavor balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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