Not just pizza and pasta. With the 4 cheeses you can also season a risotto: and here is a perfect first course for the coldest season!
The risotto with four cheeses it's true comfort food: creamy, velvety, tasty, it is the ideal dish to serve on autumn days, with that inviting scent that envelops the home. Simple enough to prepare, it's the ideal recipe to propose for an impromptu dinner with friends … as long as everyone loves i cheeses, obviously!
In our gallery find some curiosity and advice on this very substantial dish, while below is the recipe to prepare it.
How to make risotto with 4 cheeses
Ingredients
For 4 people, get yourself: 350 g of Arborio rice, 50 g of gorgonzola, parmesan, gruyere and taleggio cheese (or fontina cheese), 1 white onion, 30 g of butter, ½ white wine, 1 lt of vegetable broth, salt and rosemary qb.
Method
Prepare the risotto with the classic method: after frying the onion in the melted butter, add the rice to toast it and add the white wine. Add a ladle of hot broth and begin slow cooking, always adding broth when necessary.
Meanwhile, grate the Parmesan and cut the other 3 cheeses into cubes.
When the rice has almost finished cooking, add the 3 diced cheeses and stir well, obtaining a creamy risotto. Serve, sprinkle with Parmesan and rosemary. Serve immediately.
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