Four Cheese RisottoFeatured by Pianetta Winery in the Gold Wine Club.
Creamy, cheesy and full of flavor, this cheese risotto is surprisingly easy with delicious results! Pair this risotto with a smooth Syrah.Yield: 4 - 6
Prep Time: 12 Minutes
Cook Time: 45 Minutes
• 3 Tbs. Butter
• 4 cups Chicken Stock
• 1-3/4 cups Arborio Rice
• 1 cup White Wine
• 2 Tbs. all-purpose seasoning
• 1 cup Grated Parmesan
• 1/2 cup Gruyere Cheese
• 1/2 cup Fontina Cheese
• 1/2 cup Crumbled Gorgonzola
• 1/4 cup Chopped Flat Leaf Parsley
Melt Butter in saucepan; add Onion and sauté until soft. Add rice to onions and stir until grains start to swell and burst, then deglaze with wine. Stir until most of the liquid is absorbed.
Add 1 cup of the Chicken Stock and all-purpose seasoning. Stir over low heat until stock has been absorbed. Add the rest of the stock a little at a time, allowing the rice to absorb it before adding more, stirring constantly.
After 20-30 minutes the rice will be al dente and the risotto creamy. Remove from heat and add all the cheeses, stirring gently until melted. Garnish with parsley and top with a little more grated Parmesan.