Four Cheese Risotto Food

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ITALIAN FOUR CHEESE RISOTTO



Italian Four Cheese Risotto image

Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best cheeses. And it definitely isn't as hard to make as you think!

Provided by Rosemary Molloy

Categories     Main Course     Main Dish     Side Dish

Time 36m

Number Of Ingredients 11

3 tablespoons butter
1 small onion ((finely chopped))
1 3/4 cups Arborio Rice
1/2 cup white dry wine
3-4 cups vegetable broth
1/4 teaspoon salt ((more or less to taste))
1-2 dashes pepper
1/2 cup shredded Swiss cheese
1/2 cup shredded Fontal ((Fontina or Gruyere cheese))
1/2 cup freshly grated Parmesan cheese
1/4 cup Gorgonzola cheese (crumbled)** ((sweet or mild))

Steps:

  • On low/medium heat in a large pan melt the butter, then add the chopped onion and stir to combine. Cook until transparent, then add the rice and stir to combine.
  • Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes). Stirring occasionally.
  • Add the broth a little at a time (about 1/2 cup at a time), stirring often, lower heat a little, you want a low simmer, you do not want the rice to cook too quickly.
  • Let the rice absorb the broth (but not dry a little moist) before adding more. Taste for salt (you may not have to add any if you have a salty broth) add a dash or two of pepper. Cook approximately 20 minutes or until rice is al dente and not mushy and a little moisture remains.
  • Remove from heat and stir in the cheese. Serve immediately sprinkled with freshly Parmesan Cheese and chopped fresh parsley if desired. Enjoy!

Nutrition Facts : Calories 411 kcal, Carbohydrate 49 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 981 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

I got this off Food Network awhile ago. This is a regular in our house. I love having the leftovers and we enjoy the strong cheeses. This is easy to make and full of flavor.

Provided by Samantha in Ut

Categories     Rice

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
salt
white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 lb arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated parmigiano-reggiano cheese
1/4 cup grated romano cheese
1/4 cup grated asiago cheese
2 tablespoons chopped chives

Steps:

  • In a large pan, over medium heat, add the olive oil. When hot, add the onion, salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic.
  • Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives.
  • Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

PARMESAN RISOTTO



Parmesan Risotto image

Make and share this Parmesan Risotto recipe from Food.com.

Provided by TxGriffLover

Categories     Short Grain Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups chicken broth
2 tablespoons butter
1 1/2 tablespoons olive oil
6 garlic cloves, minced
2 medium shallots, minced
2 cups arborio rice
1 cup dry white wine
1 lemon, zest of
1 cup freshly grated parmesan cheese, plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
chopped parsley (to garnish)

Steps:

  • Heat chicken broth in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
  • Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
  • Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
  • Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

CREAMY, CHEESY RISOTTO



Creamy, Cheesy Risotto image

Note: The ingredients have been corrected to reflect many of the reviewers comments that pecans were listed in the ingredients but pine nuts were mentioned in the instructions..either works great. A creamy cheesy risotto. The nuts add a nice crunch. It's easy to make, and pairs well with an oven baked dish, as it does need some attention while cooking. Contrary to what some say, risotto does not need CONSTANT stirring, but it does need stirred frequently. You don't want to let it go for more than a minute or so without a stir. Using low sodium chicken broth is important, as the cheese can be salty. This was a contest entry for RSC #11.

Provided by IHeartDogs

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon butter
1/2 tablespoon olive oil
1/4 cup shallot, chopped small
2/3 cup arborio rice (or other small or medium grain rice)
1/2 cup dry white wine
2 1/2 cups low sodium chicken broth, plus more
chicken broth, if needed (I use light and fat free)
1/4 cup grated smoked gouda cheese
1/4 cup grated asiago cheese
1/4 cup pecans, chopped or 1/4 cup toasted pine nuts
1 dash ground cayenne pepper
salt, to taste

Steps:

  • Warm chicken broth either on stove or in microwave.
  • In a 2 quart saucepan or large skillet (non stick works well) heat butter and olive oil over medium heat. Add shallots and saute for 1-2 minutes until softened.
  • Raise heat to medium high, add rice and salt, stirring constantly for 2 minutes, until rice just begins to turn slightly golden in color.
  • Add wine and stir until almost completely evaporated.
  • Begin adding chicken broth, about 1/2 cup at a time.
  • After each 1/2 cup addition of broth, stir frequently, until broth is almost evaporated and add the next 1/2 cup.
  • Do the same for each addition of broth, stirring frequently.
  • Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it.
  • If rice is not done after the last addition, continue cooking as above adding additional 1/2 cups of broth until done. The entire process should take about 20 minutes.
  • Remove from heat and stir in cheese, cayenne and pecans or pine nuts. You can also add the additional teaspoon of butter if you want it extra rich at this point.
  • Adjust the salt if needed, remembering that there is a lot of salt in cheese and possibly in the type of broth you use.
  • Serve hot.

Nutrition Facts : Calories 287.7, Fat 12.5, SaturatedFat 4, Cholesterol 15.7, Sodium 126.3, Carbohydrate 31.8, Fiber 1.6, Sugar 0.9, Protein 7.9

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