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Four Cheese Risotto

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Rich and creamy, this Four Cheese Risotto can stand up on its on without a protein. If you really need a protein, opt for steak, dark meat chicken or salmon, since they have enough flavor not to be overpowered by the strong taste of the cheeses. Making risotto is one of my favorites in the kitchen, and this recipe is simply delicious! 

Serves 4

Ingredients:

  • 3 cups beef broth (you might not use all of it)
  • 2 tablespoons olive oil
  • 1 large shallot minced
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • Salt and pepper
  • ¼ cup fontina cheese, shredded
  • ¼ cup emmental cheese, shredded
  • ¼ cup parmigiano-reggiano, freshly grated
  • ¼ cup mascarpone cheese
  • 2 tablespoons flat-leaf parsley, finely chopped

Directions:

In a medium sauce pan, bring the broth to a light boil. Turn the heat to low and close the lid.

In a large skillet, heat up the olive oil. Add shallots and cook until soft, 3 minutes, stirring occasionally. Stir in Arborio rice, making sure all the grains are well coated. Cook until grains start to swell, about 2 minutes. Add wine and cook until it evaporates.

Turn the heat down to medium low and add ½ cup of broth to the skillet. Stir constantly until all the broth has been absorbed by the rice (but don’t let the rice stick to the skillet at any moment, so keep stirring at all times.) Add another ½ cup of broth to skillet, constantly stirring. Repeat the process until the rice the rice is “all dente” – or resist slightly to the tooth but not hard in the center. The whole process should take about 18 to 23 minutes.

Remove from heat and lightly season with salt and pepper. Gently fold in fontina, emmental, parmigiano-reggiano and mascarpone cheeses. Place risotto on individual warm plates and sprinkle with parsley.

Cook's Notes:

The process of cooking risotto is not difficult, but it requires almost exclusive attention to the stove top while cooking. If you have any questions, or need some clarification about how the process actually works, you can watch the “Four Cheese Risotto Video”.

I love making risotto especially for small groups of friends because everyone gathers around the stove to watch the process (and to have some wine and a good time!)

You can use chicken broth or vegetable broth instead of beef broth. Homemade is always best!

Be very careful on the use of salt in this recipe. The cheeses contain salt, and the broth might contain salt as well.

A great option to serve along side with the Four Cheese Risotto is filet mignon (that is what I make in the video.) 

four_cheese_risotto_italian_traditional

 

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