Risotto with four cheeses – Italian Cuisine

»Risotto with four cheeses


Peel the shallot, chop it and sauté it in a thick-bottomed saucepan with the butter.
Add the rice and toast it, blend with the wine, then start cooking by adding the broth a little at a time.

In the meantime, cut all the cheeses into pieces, put them in a saucepan with the cream and melt them over medium-low heat until a fondue is obtained.

Once the rice is cooked, stir in the cream of cheese, then season with salt and pepper.

The risotto with four cheeses is ready, you just have to serve it.

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