Risotto "Four Cheeses"
4 servings
45 minutes
Risotto 'Four Cheeses' is a culinary embodiment of Italian passion for cheese and velvety texture. This recipe combines delicate, gooey cheeses like Grana Padano, Gorgonzola, Fontina, and Emmental to create a rich, creamy flavor with subtle tangy notes. The Italian tradition of making risotto requires patience — Carnaroli rice slowly absorbs aromatic chicken broth, gradually revealing its creamy and nutty undertones. The finishing touch is butter and fresh herbs that add smoothness and freshness to the dish. The taste of this risotto pairs perfectly with a glass of white wine and crusty bread. It is ideal for both a cozy dinner and a festive feast, filling the home with warmth and sophistication. A true cheese symphony in every spoonful!
1
Chop a medium-sized onion and sauté it in half the specified amount of unsalted butter for 10 minutes until the onion is soft but not browned. Add the rice to the onion and fry, stirring constantly, until it becomes translucent, but do not let it burn.
- Onion: 1 head
- Butter: 75 g
- Carnaroli rice: 350 g
2
Pour in a ladle of hot broth, allowing the rice to absorb the liquid. Keep stirring. Continue adding broth until the rice is almost done. Once the rice is soft enough, add all four cheeses and the remaining butter. Add any chopped fresh herbs to taste. Season with salt and pepper. Stir and let the risotto sit for 5-7 minutes before serving.
- Chicken broth: 1.2 l
- Grana Padano cheese: 150 g
- Gorgonzola cheese: 25 g
- Fontina cheese: 40 g
- Emmental cheese: 40 g
- Butter: 75 g
- Sea salt: to taste
- Ground black pepper: to taste