Risotto ai Quattro Formaggi

Risotto with Four Cheeses

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.


  • 3 tablespoons unsalted butter
  • 1 small to medium onion, chopped fine
  • cups risotto rice, such as Vialone Nano rice
  • about 5 cups best quality simmering chicken or meat broth or very flavorsome vegetable broth
  • 5 tablespoons freshly grated Grana Padano cheese
  • oz fontina cheese, finely cubed
  • oz Emmenthal cheese, finely cubed
  • 1 oz Gorgonzola or Dolcelatte cheese, cubed
  • sea salt and freshly ground black pepper


  1. 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.
  2. Stir in the rice and thoroughly toast the grains, so that they are opaque but not browned.
  3. Add the first ladle of hot broth and stir until almost all of the liquid has been absorbed by the grains, then add another ladle of broth. Continue adding the broth, letting the rice absorb the liquid before adding the next.
  4. When the rice is almost completely soft and creamy, stir in the cheese until melted, then stir in the remaining butter. Taste and adjust the seasoning as required, then cover and allow to rest for about 3 minutes before transferring to a platter to serve.