Today's recipe features a variety of cheeses, such as Emmental, Gruyère, Parmesan, Gorgonzola, or any others you prefer, to prepare a delicious four-cheese risotto—a simple dish perfect for cold winter days. Risotto is a classic Italian dish that has gained worldwide fame for its creamy texture and rich flavor. Like...
Ingredients
rice350g
butter40g
medium onion1
hot vegetable broth1L
dry white wine200mL
Mar del Plata-style cheese50g
Gruyère cheese50g- Fontina cheese50g
Parmesan cheese50g
salt
pepper
Nutrition (per serving)
Calories
529.3kcal (26.46%)
Protein
19.4g (38.76%)
Carbs
40.8g (14.84%)
Sugars
1.1g (2.14%)
Healthy Fat
9.6g
Unhealthy Fat
19.9g
% Daily Value based on a 2000 calorie diet
How to make Four-Cheese Risotto
- Step 1
In a clay or cast-iron pot (or any heavy-bottomed saucepan), melt the butter and sauté the finely chopped onion until translucent.
- Step 2
Add the rice and stir, cooking over low heat for 3 minutes to coat the grains in butter.
- Step 3
Pour in the wine and stir continuously until the alcohol evaporates completely.
- Step 4
Add a ladleful of hot broth and continue stirring until the rice absorbs all the liquid.
- Step 5
Repeat the process of adding hot broth, one ladleful at a time, stirring constantly until the rice is cooked, approximately 20 minutes.
- Step 6
Remove the pot from the heat and add the grated cheeses, stirring until all the ingredients are well combined.
- Step 7
Season with salt and pepper to taste, and serve as is or garnish with chopped parsley and grated Parmesan cheese.
Nutrition (per serving)
Nutrition (per serving)
Calories
529.3kcal (26.46%)
Protein
19.4g (38.76%)
Carbs
40.8g (14.84%)
Sugars
1.1g (2.14%)
Healthy Fat
9.6g
Unhealthy Fat
19.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use good-quality rice, such as Arborio or Carnaroli, for the best texture.
Ensure the broth is kept hot throughout the cooking process to maintain the risotto's creamy consistency.
Stir constantly to prevent the rice from sticking to the pot and to achieve a creamy texture.
Let the rice absorb each ladleful of broth completely before adding the next one for perfectly cooked grains.
Experiment with different types of cheese to customize the flavor of your risotto.
FAQS
What type of rice is best for risotto?
Arborio or Carnaroli rice is best for risotto due to its high starch content, which gives the dish its creamy texture.
Can I use other types of cheese?
Yes, you can substitute the cheeses with your favorites, such as Emmental or Gorgonzola, to suit your taste.
How do I know when the rice is cooked?
The rice should be al dente, tender but still firm to the bite. Taste it to check the texture.
Can I make risotto without wine?
Yes, you can substitute the wine with an equal amount of broth or water, though the wine adds depth to the flavor.
How do I store leftover risotto?
Store leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of broth to restore its creamy texture.
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