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Four Cheese Risotto, The Authentic Italian Recipe

The Four Cheese Risotto (Risotto ai Quattro Formaggi) is one of the most loved and appreciated risottos due to its unique taste and creaminess. Made with a mix of cheeses to taste but rich in flavor, it will win you over from the first bite.
Recipe Four Cheese Risotto, The Authentic Italian Recipe
  • Difficulty Medium
  • Preparation 10 minutes
  • Cooking 30 minutes
  • Servings for 4 people

Four Cheese Risotto, or better yet Risotto ai Quattro Formaggi as we call it in Italy, is one of the most beloved and appreciated risottos, a traditional recipe created mostly as a recipe to employ the leftover cheese in the refrigerator. Get ready to taste a first course with really a unique taste.

The Risotto ai Quattro Formaggi recipe is a relatively very easy and fast recipe, a variation of the classic Parmesan Risotto (Risotto alla Parmigiana) of which it retains the preparation except for the creaming phase (mantecatura). The main difference with Parmesan Risotto is that, besides Butter and grated Parmesan, more cheese types are added to finish the dish. The cheese you should use it’s pretty much up to you (and your leftovers in the fridge) but we advise to try and use Parmesan Cheese, Emmental Cheese, Taleggio Cheese and Gorgonzola Cheese.

When preparing Italian 4 Cheese Risotto it is important that you put little to no salt during cooking since the flavor will be provided by the cheeses you will use, so we recommend that you adjust the salt only after mantecatura (final creaming phase).

Ingredients for 4 people

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Method

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  1. To prepare the Four Cheese Risotto start by putting some butter, a drizzle of olive oil and the finely chopped onion in a pot (or risotto pan). Let the onion brown, and when it is ready, pour in the risto and toast it over medium-high heat.
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  2. When the rice is well toasted, deglaze with a glass of dry white wine; once the alcohol part has evaporated, put a pinch of salt and start adding vegetable stock a little at a time. Pour in new broth only when the previously poured broth has been absorbed by the rice.
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  3. When the rice is cooked remove from the heat add a little butter, the taleggio cheese and emmental cheese made into small chunks, the gorgonzola and a good sprinkling of grated parmesan. Stir-fry well with a wooden spoon or, if you prefer, with a whisk.
    Ricetta Risotto Ai Quattro Formaggi 6
  4. Taste, adjust salt if necessary and serve your Risotto ai Quattro Formaggi nice and hot accompanied by an additional sprinkling of grated Parmesan Cheese. Finally, remember to download our App with exclusive content and fewer ads!
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Variations and Alternatives

You can prepare your Risotto ai Quattro Formaggi with any type of cheese you prefer or have on hand. If you plan to use hard cheeses bear in mind that you will, of course, have to grate them.

Tips

If for some reason the risotto should be a little too dry at the end of cooking, we recommend that you add a little vegetable broth during the mantecaura. You will be able to “recover” your risotto in no time.

Storage

Risotto ai Quattro Formaggi will keep in the refrigerator for 1 day without any problem.

Comments

  1. hudith10

    With a white risotto made with white onions and white cheese, why oh why would you brown the onions and have little dark bits floating around in your risotto.
    Add 2 table spoons of water to onions to help sweat them down. 10 minutes.

    1. Editorial Team The Recipes Club

      Ciao! Thanks for your comment 😋 The onions must be browned, they must absolutely NOT turn dark. They must become “translucent”. The sautéing must last only a few seconds. This is the “Italian” 🇮🇹 way of making risotto 😉