Four Cheese Risotto


  • 1 and 2/4 cups Aborio rice
  • 3 tbs butter
  • 1 small onion, minced
  • 5 cups chicken stock
  • 1 cup dry white wine
  • 1/2 cup Gruyere cheese, shredded
  • 1/2 cup Taleggio cheese, diced
  • 1/2 cup Gorgonzola cheese, diced
  • 2/3 cup Parmesan cheese, grated
  • Kosher salt and fresh cracked black pepper
  • flat leaf parsley, chopped for garnish
  • Melt the butter in a large heavy saute pan.
  • Add the onion and cook over low heat, stirring occasionally for 4-5 minutes until softened.
  • Pour the stock into a separate pan and bring to a boil, then lower the heat to a simmer.
  • Add the rice to the pan with the onion and stir until the grains are coated well with butter and starting to swell.
  • Add the wine and stir until most of it has been absorbed by the rice.
  • Pour a little of the hot stock and continue to stir.
  • Season with salt and pepper.
  • Gradually add the remaining stock a little at a time and continue to stir until all of the stock has been absorbed.
  • After about 25 minutes the rice will be tender and creamy.
  • Turn off the heat under the pan and add the Gruyere, Taleggio, Gorgonzola and 2 tbs of the Parmesan.
  • Stir gently until the cheeses have melted, then taste and adjust seasoning.
  • Spoon the risotto into a bowl and garnish with parsley. Serve the Parmesan on the side.

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