Italian Four Cheese Risotto

Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best cheeses.

📝 Ingredients

• 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 Parmigiano
• 1/4 cup Gorgonzola cheese (crumbled)** ((sweet or mild))
• 1-2 tablespoons fresh parsley (finely chopped)
• 2-4 tablespoons freshly grated parmesan cheese

👨‍🍳 Instructions

1. 1On 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.
2. 2Cook the rice for approximately 2 minutes, than add the wine and cook until it has evaporated (about 1-2 minutes). Stirring occasionally.
3. 3Add the broth a little at a time (about ½ 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.
4. 4Let 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.
5. 5Remove from heat and stir in the cheese. Serve immediately sprinkled with freshly Parmesan Cheese and chopped fresh parsley if desired. Enjoy!