Four Cheese Risotto – Italian Food
Title: Four cheese risotto
Cook Time: 30 minutes
Level: Easy
Serving: 4
The risotto (variation riso, ‘rice’ in Italian) is a traditional Italian food made from rice. It is one of the most common ways of cooking rice in Italy. The next dish is a delicious recipe that makes a sumptuous risotto with the suggested combination of cheeses.
Ingredients:
- 40 g. unsalted butter
- 1 onion, chopped
- 350 g. arborio rice
- 200 ml dry white wine
- 1 liter hot vegetable stock
- 50 g. crumbled gorgonzola cheese
- 50 g. freshly grated Taleggio cheese
- 50 g. freshly grated fontina cheese
- 50 g. freshly grated Parmesan cheese
- Salt and pepper
- 2 tablespoons chopped parsley
Directions:
Melt butter in a large pot and thick base. Pour the onion and cook over low heat, stirring occasionally, for 5 minutes, until tender.
Add rice and cook, stirring, for 2 or 3 minutes or until the grains are thoroughly soaked with butter and bright.
Add wine and bring to a boil, stirring continuously until it has evaporated almost completely.
Pour the soup ladle to ladle, stirring after each addition until rice soak it.
Continue simmering and adding broth in this manner for about 20 minutes or until the broth has been absorbed and rice is tender.
Remove the pan from the heat, pour the Gorgonzola’s cheese, Taleggio, the fontina and about four of the Parmesan and stir until it has melted.
Add salt and pepper. Transfer to a heated source, spread over the rest of the Parmesan cheese, garnish with parsley and serve immediately.
Personal suggestion: Serve this dish with fresh and dried tomatoes and some basil leaves.
