Creamy Four Cheese Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 cup (100g) grated Parmigiano-Reggiano cheese 1 cup (100g) grated Parmigiano-Reggiano cheese
• 1 cup (100g) crumbled Gorgonzola cheese 1 cup (100g) crumbled Gorgonzola cheese
• 1 cup (100g) grated Fontina cheese 1 cup (100g) grated Fontina cheese
• 1 cup (100g) shredded Mozzarella cheese 1 cup (100g) shredded Mozzarella cheese
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or basil) for garnish Fresh herbs (such as parsley or basil) for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 50g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large, deep skillet, heat the olive oil and butter over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the skillet and sauté until they become translucent.
4. 4.
   Add the Arborio rice to the skillet and stir it for a couple of minutes until it becomes slightly toasted.
5. 5.
   Pour in the white wine and stir until it is absorbed by the rice.
6. 6.
   Begin adding the simmering vegetable broth to the skillet, one ladleful at a time, stirring continuously until each ladleful is absorbed before adding the next.
7. 7.
   Continue this process until the rice is cooked al dente, which should take about 20 minutes.
8. 8.
   Stir in the grated Parmigiano-Reggiano, crumbled Gorgonzola, grated Fontina, and shredded Mozzarella cheeses until they are fully melted and incorporated into the risotto.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Remove the skillet from heat and let the risotto rest for a few minutes.
11. 11.
    Serve the Four Cheese Risotto hot, garnished with fresh herbs.

Treat your ingredients with care...

• Arborio rice — Make sure to rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Gorgonzola cheese — For a milder flavor, you can use a dolce (sweet) Gorgonzola instead of a piccante (sharp) one.
• Fresh herbs — Use a combination of parsley and basil for a refreshing and aromatic garnish.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• Use a good quality Parmigiano-Reggiano for the best flavor.
• Experiment with different combinations of cheeses to personalize the dish.
• Add a splash of white wine to the risotto just before serving for an extra burst of flavor.
• Leftover risotto can be transformed into arancini (fried rice balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Four Cheese Risotto as a main course accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

To enhance the presentation, sprinkle some extra grated Parmigiano-Reggiano cheese and fresh herbs on top of the risotto just before serving. Serve it in individual bowls or on a large platter for a family-style meal.