Four-cheese risotto

Ingredients

• 320 gCarnaroli rice
• 80 gGruyère
• 100 gstrong Gorgonzola
• 100 gTaleggio
• 80 gGrana Padano DOP
• 1 lvegetable stock
• 1shallot
• 20 gextra-virgin olive oil
• 30 gbutter
• to tastefine salt
• to tasteblack pepper

Instructions

1. 1

   Prepare the cheeses

   Prepare the vegetable stock and keep it hot. Grate the Grana Padano, remove the outer rind from the Taleggio and cut it into pieces. Do the same with the Gorgonzola, then remove the Gruyère rind and cut the cheese into cubes.

2. 2

   Chop the shallot

   Peel and finely chop the shallot.

3. 3

   Soften the shallot

   Put the olive oil and butter in a pan and warm over a moderate heat. Add the chopped shallot and cook gently for a few minutes. Stir in a ladleful of stock, then set this mixture aside.

4. 4

   Toast the rice

   In a separate pan, toast the rice for 4–5 minutes. Moisten it with stock, then add the shallot mixture.

5. 5

   Cook the risotto

   Cook the rice, adding stock a little at a time and waiting for each addition to be absorbed before adding more. Stir often with a wooden spoon; cooking takes about 18–20 minutes. Once the risotto is ready, take it off the heat and stir in all the prepared cheeses, including the grated Grana Padano, until they melt.

6. 6

   Season and rest

   Add pepper and salt to taste. Cover and leave to rest for 2–3 minutes, then serve hot.

What is four-cheese risotto?

Risotto is a northern Italian rice dish cooked gradually with stock until the grains are tender and the mixture turns creamy. This version draws its character from four cheeses, each bringing a different savoury note.

Carnaroli rice helps the dish hold its shape while releasing enough starch for a cohesive texture. The cheeses are stirred in off the heat, so they melt into the rice rather than cooking for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 738 calories, 0g protein, 72g carbs, 37g fat.

Most of the carbohydrate comes from the rice, while the cheeses, butter and olive oil contribute much of the fat; the cheeses also provide the dish’s protein. Serve it with a generous portion of vegetables or salad to balance the richness and add freshness to the plate.

The cheese blend

Gruyère: its firm, nutty character gives the blend a rounded savouriness once cubed and melted.

Gorgonzola and Taleggio: the Gorgonzola brings a pronounced blue-cheese flavour, while Taleggio softens the mix with a more delicate, creamy note.

Grana Padano: grate it finely so it disperses easily through the finished risotto.

Build the base

Shallot: cook it gently in the oil and butter until softened, rather than letting it colour heavily. A ladleful of stock helps keep the mixture moist before it is added to the rice.

Hot stock: keep the vegetable stock warm while you cook. Adding it gradually makes it easier to judge when the rice has absorbed enough liquid.

Toast and stir

Toasting: give the rice its stated 4–5 minutes in a separate pan before adding stock and the shallot mixture. Stir frequently so the grains toast evenly.

Gradual additions: add stock a little at a time, waiting for it to be absorbed before adding more. Stir often with a wooden spoon, especially as the mixture thickens.

Check the texture

The rice takes about 18–20 minutes to cook, but start checking near the end of that range. The grains should be tender while still retaining some bite, and the risotto should move softly when stirred.

Add the cheeses only after removing the pan from the heat. Stir until melted, then cover for the 2–3 minute rest before serving.

Serve it hot

Bring the risotto to the table as soon as the covered rest is over, while the cheese is still smooth and fluid. Serve it as a first course or as the centre of a simple meal.

A crisp green salad or lightly dressed vegetables can provide a fresh contrast to the rich, savoury rice.

Recipe notes & tips

• Keep the vegetable stock hot so it does not cool the rice as you add it.
• Cut the melting cheeses into small, similar-sized pieces so they are easier to incorporate.
• Stir often during cooking, but wait for the stock to absorb before adding the next ladleful.
• Grate the Grana Padano finely for an even finish.
• Taste before adding salt, since the cheeses already bring savoury flavour.

Variations

• Milder blend: replace some of the Gorgonzola with extra Taleggio for a gentler cheese flavour.
• Different hard cheese: use another finely grated hard cheese in place of the Grana Padano.
• Herb finish: scatter chopped parsley over the risotto just before serving.
• Pepper finish: grind black pepper over each serving at the table.
• Vegetable side: serve with simply cooked seasonal vegetables for a fresher contrast.

Common mistakes to avoid

• Adding all the stock at once: the rice can cook unevenly; add it gradually and wait for each addition to absorb.
• Using cold stock: it cools the pan; keep the stock hot while the rice cooks.
• Overheating the shallot: it can colour before softening; cook it gently over a low heat.
• Cooking the cheese for too long: it can lose its smooth texture; stir it in after taking the risotto off the heat.
• Skipping the rest: the final texture may be less settled; cover the pan for 2–3 minutes before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a small splash of water or stock, stirring until hot; the texture may be thicker than when freshly made.

Frequently asked questions