Risotto with four cheeses

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By Ángela

We propose a risotto recipe again. If rice is one of the favorite dishes of children, it is no less the side of this creamy risotto, cheese. Four cheeses of our choice will give a more or less powerful flavor to this risotto.

It is an easy recipe that will serve us as a first course or as a garnish, or even as a single dish if we add some vegetables, chicken or fish.

Risotto with four cheeses

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If you like risotto and dishes with a lot of cheese, this recipe for Risotto with four cheeses combines both to make a delicious dish that you will want to try more times

Risotto with four cheeses
  • Ángela
  • Kitchen: cuisine
  • Recipe type: Rice dishes
  • Rations: 4
  • Total time:

Ingredients

  • Two glasses of round rice
  • 4 cheeses (gorgonzola, roquefort, gruyere, parmesan, ricotta, etc.)
  • chicken soup
  • white wine
  • extra virgin olive oil
  • onion
  • shawl
  • pepper

Preparation

  1. Chop the onion and sauté it in a saucepan with a little salt

  2. Once done, add the rice and brown it for a couple of minutes

  3. Add a glass of white wine and raise the heat to reduce

  4. When the wine has evaporated, we lower the heat again and begin to add the broth little by little so that the rice cooks, taking care that it does not stick

  5. When the rice is almost cooked, add the cheeses and stir so that they melt together with the rice.

  6. Season with salt and pepper and remove from heat.

Image: Tuttipasta


Discover other recipes of: Soup Recipes, Cheese Recipes

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  1.   Gisela rodriguez said
    ago 13 years

    How much is the approximate amount of each cheese with respect to the rice (grams of cheese per grams of rice)?

    Reply to Gisela Rodriguez
    1.    Alberto Rubio said
      ago 13 years

      Hi Gisela. The cheese in this risotto not only adds flavor, but also texture. In this case, the cheese adds creaminess to the dish, as would butter or Parmesan in a conventional risotto. This is called whisk in Italian. Once the rice is tender, play with the amount of cheeses to add until it gives the plate the thickness and creaminess of the risotto (a honeyed, creamy but not doughy texture) Depending on the amount of fat or the dryness of the chosen cheeses, like this you must take. You must also take into account the final flavor of the risotto. If you like a more powerful flavor, add more roquefort, for example, than ricotta or cottage cheese, which is softer.

      Reply to Alberto Rubio