4 Cheese Risotto

This Italian Family
by This Italian Family
4 servings
40 min

This fantastic flavourful risotto is perfect for the cheese lovers out there. It's vegetarian and and with a super comforting feel to it, that you just have to add it to your repertoire for this festive season to use up all the cheese that is left over from Christmas dinner.


Feel free to experiment with cheese swaps, but make sure you stick to those with strong flavors. Consider the creamy embrace of Brie or Camembert as a tantalizing substitute for Taleggio, and explore alternate hard cheese options in place of Gruyère. Elevate your culinary experience with this versatile and delectable risotto!

4 Cheese Risotto
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
  • 1 1/2 cups Carnaroli rice
  • 1 cup Gruyère cheese
  • 1/2 cup sharp Gorgonzola cheese (not the sweet, mild one)
  • 1/2 cup Taleggio cheese
  • 2/3 cup parmesan cheese (or vegetarian alternative)
  • 4 cups vegetable broth
  • 1 shallot
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • Salt, to taste
  • Black pepper, to taste
Instructions
First, prepare the vegetable broth (either yourself or pre-made) and keep it warm.
Grate the Grana Padano, remove the outer part and cut the Taleggio into small pieces. Do the same with Gorgonzola, and remove the crust from the Gruyère, cutting it into cubes. Peel and finely chop the shallot.
In a pan, heat the olive oil and butter over moderate heat. Add the chopped shallot and let it soften at low heat for a few minutes. Add a ladle of broth and set aside.
In another pan, toast the rice for 4-5 minutes. Deglaze with broth and add the shallot mixture.
Cook the risotto by gradually adding broth, allowing the liquid to be absorbed before adding more. Stir frequently with a wooden spoon; this will take about 18-20 minutes.
Once the risotto is ready, remove it from the heat and incorporate all the previously cut cheeses, plus the grated parmesan. Mix to melt the cheeses, season with black pepper and salt.
Let it rest with the lid on for 2-3 minutes, then serve the 4 Cheese Risotto while it's hot!
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