Four Cheese Risotto

Name: Four Cheese Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: Carnaroli rice 1.6 cups; Gruyere cheese 2.8 oz; Gorgonzola cheese spicy 3.5 oz; Taleggio cheese 3.5 oz; Grana Padano PDO cheese 2.8 oz; Vegetable broth 4 ¼ cups; Shallot 1; Extra virgin olive oil 1 ½ tbsp; Butter 2 tbsp; Fine salt to taste; Black pepper to taste

it de es fr br

738

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 738
Carbohydrates g 72.4
of which sugars g 2.1
Protein g 28.6
Fats g 37.1
of which saturated fat g 18.78
Fiber g 1.3
Cholesterol mg 98
Sodium mg 1330

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

If you are craving something warm and comforting, a four cheese risotto is definitely the way to go. Really, it's amazing. This dish showcases the best of Northern Italian cuisine, especially from Lombardy—where cheese is king. Using Taleggio, Gorgonzola, Groviera, and Grana Padano, this risotto is a creamy delight that warms the soul.

Each cheese adds its own unique touch: Taleggio is soft and smooth, Gorgonzola brings a bold blue-veined flavor, Groviera offers a nutty aroma, and Grana Padano provides a salty, aged finish. All these flavors blend perfectly with arborio rice—known for soaking up all that cheesy goodness—giving the dish an almost melt-in-your-mouth texture. Seriously good.

Lombardy locals often turn to this creamy risotto when they need something filling. And look, it’s especially great during the colder months. Some folks even swap in parmesan for Grana Padano, creating a variation that's kinda like a parmesan risotto. Pretty simple. Whatever your choice, you end up with a cheesy and golden bowl of deliciousness.

The beauty of this easy risotto recipe is how quickly it comes together. You can whip it up fast if you’re in the mood for some Italian indulgence without the wait. Serve it hot—gotta enjoy the gooey texture and the great play of flavors. Which is great. Some people like to finish it off with a sprinkle of extra cheese or a drizzle of olive oil, adding an extra layer of richness to each bite.

Whether you're sticking to the classic or experimenting with your own cheese combos, this dish pairs well with everything from roasted veggies to a fresh salad. It’s the perfect mix of tender rice, creamy cheeses, and just the right hint of saltiness. So next time you’re in the mood for some comforting Italian flavors, remember this really, really great risotto and enjoy every spoonful. For sure.

How to prepare Four Cheese Risotto

To make the four-cheese risotto, first prepare a Vegetable broth and keep it warm. Then handle the cheeses: grate the Grana, remove the outer part and cut the Taleggio into pieces 1, do the same with the Gorgonzola 2, remove the Gruyère rind 3

and also cut it into cubes 4. Then, peel and chop the shallot 5, pour the oil into a pan 6

and the butter 7 and heat them over moderate heat, then add the chopped shallot 8 and let it wilt over low heat for a few minutes. Add a ladle of broth 9 and set aside.

Now, in another pan, toast the rice for 4-5 minutes 10, then deglaze with the broth 11 and add the shallot mixture 12.

Cook the risotto by adding the broth little by little 13, waiting for the liquid to absorb before adding more, and stirring often with a wooden spoon; it 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 Grana 14. Stir to melt the cheeses 15,

pepper 16 and salt, let it rest with the lid on 17 for 2-3 minutes, and then serve the four-cheese risotto piping hot 18!

Storage

To maintain the creamy effect, we recommend consuming the four-cheese risotto immediately. If you need to store it, you can keep it in an airtight container in the fridge for 1 day and then reheat it when needed. Or you could transform it into delicious croquettes or make a timbale.

Advice

Choose the cheeses you prefer to combine different flavors but achieve the same creaminess: Sweet Gorgonzola, Goat's Blue, Brie, Provola, Pecorino... the choice is yours!

For an even more aromatic dish, add fresh thyme leaves to the risotto.

For the translation of some texts, artificial intelligence tools may have been used.

Four Cheese Risotto

PRESENTATION

How to prepare Four Cheese Risotto

Storage

Advice

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