Risotto ai Quattro Formaggi

Name: Risotto ai Quattro Formaggi (Risotto with Four Cheeses)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ oz Emmenthal cheese, finely cubed; 1½ oz fontina cheese, finely cubed; 5 tablespoons freshly grated Grana Padano cheese; about 5 cups best quality simmering chicken or meat broth or very flavorsome vegetable broth; 1¾ cups risotto rice, such as Vialone Nano rice; 1 oz Gorgonzola or Dolcelatte cheese, cubed; 1 small to medium onion, chopped fine; sea salt and freshly ground black pepper; 3 tablespoons unsalted butter

Risotto with Four Cheeses

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

This plain and simple risotto has a stronger cheese base than the previous recipe. Again, it acts as a good starting point for a multitude of other risottos by adding ingredients to it to suit your personal taste.

Ingredients

3 tablespoons unsalted butter
1 small to medium onion, chopped fine
1¾ cups

Europe
Italy
Side dish
Vegetarian
Gluten-free
Mediterranean

Method

Melt half the butter in a pan over a low heat. Add the onion and fry gently for about 10 minutes, or until the onion is soft but not browned.
Stir in the rice and thoroughly toast the grains, so that they are opaque but not browned.
Add the first ladle of hot broth and stir until almost all of the liquid has been absorbed by the grains, then add anoth