Four Cheese Risotto
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Chicken broth can be replaced with beef or spicy vegetable broth.
Ingredients
- Butter - 2.6 oz
- Onion - 1 head
- Carnaroli Rice - 12.3 oz
- Grated Pecorino Pepato Cheese - 5.3 oz
- Chicken Broth - 1 qt
- Goat cheese - 0.9 oz
- Fontina cheese - 1.4 oz
- Emmental cheese - 1.4 oz
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the onion and sauté it in half of the specified amount of unsalted butter for 10 minutes until the onion is soft but not browned. Add the rice to the onion and, stirring constantly, sauté until it becomes translucent, but be careful not to burn it.
Step 2
Pour in a ladle of hot broth and let the rice absorb the liquid. Keep stirring. Continue adding broth until the rice is almost cooked. Once the rice is sufficiently softened, add all four cheeses and the remaining butter. Add any chopped fresh herbs to taste. Season with salt and pepper. Stir and let the risotto sit for 5-7 minutes before serving.
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