Four-Cheese Risotto

The four-cheese risotto is a classic creamy and rich dish, perfect for cheese lovers. Here’s a recipe you can follow:

Ingredients

• 320 g of Carnaroli or Arborio rice
• 100 g of Gorgonzola cheese
• 100 g of Fontina cheese
• 100 g of Taleggio cheese
• 50 g of grated Parmesan cheese
• 1 liter of hot vegetable or chicken broth
• 1 small onion, finely chopped
• 100 ml of dry white wine
• 30 g of butter
• Salt and pepper to taste
• Extra virgin olive oil as needed

Preparation

1. In a large pan, sauté the finely chopped onion in a drizzle of extra virgin olive oil until it becomes translucent. Add the rice and toast it for a few minutes, stirring constantly.
2. Pour the white wine over the rice and let it evaporate on medium heat, stirring often.
3. Add the hot broth one ladle at a time, waiting for the rice to absorb the liquid before adding more. Continue like this for about 15-18 minutes or until the rice is al dente. Season with salt and pepper.
4. Cut the cheeses into small pieces or grate them, if necessary.
5. When the rice is almost ready, add the cheeses and mix well to melt them, creating a smooth cream.
6. Turn off the heat, incorporate the butter to cream the risotto and let it rest for a couple of minutes before serving hot, finishing with a sprinkle of grated Parmesan cheese.

The four-cheese risotto can be personalized by choosing different types of cheeses to taste or those available at home. Remember that the cheeses must melt well to obtain the classic creaminess of the dish. Enjoy your meal!