- Four Cheese Risotto
- (Risotto Ai Quattro Formaggi)
For the Vegetable Stock:
3 cherry tomatoes, coarsely chopped
2 turnips, coarsely chopped
2 leeks, trimmed and coarsely chopped
2 carrots, coarsely chopped
2 potatoes, coarsely chopped
2 onions, coarsely chopped
1 celery stick, coarsely chopped
For the Risotto:
12 oz (350 grams) risotto rice
1 and 1/2 oz (40 grams) butter
2 oz (50 grams) Emmenthal cheese, diced
2 oz (50 grams) Gorgonzola cheese, diced
2 oz (50 grams) Fontina cheese, diced
2 oz (50 grams) Parmigiano cheese, freshly grated
1 onion, thinly sliced
Prepare the Vegetable Stock:
Place all the vegetables in a large saucepan, pour in 1.5 liters (2 and 1/2 pints) of water, add a pinch of salt and bring to a boil.
Lower the heat and simmer gently for about 20-25 minutes.
Remove from the heat and leave to cool slightly, then strain into a bowl pressing down well on the vegetables with a wooden spoon.
Prepare the Risotto:
Bring the vegetable stock to a boil.
Meanwhile, melt 1 oz (25 grams) of the butter in another saucepan.
Add the onion and cook, stirring occasionally, for about 5 minutes.
Stir in the rice and cook, stirring, until the grains are coated in butter.
Add a ladleful of the hot stock and cook, stirring, until it has been absorbed.
Continue adding the vegetable stock, a ladleful at a time, and stirring until each addition has been absorbed. It will take about 19-21 minutes.
About 5 minutes before the rice is cooked, stir in the four cheeses.
When the rice is tender and the cheeses have melted, remove the pan from the heat.
Stir in the remaining butter and serve. Serves 4.
- Free Newsletter!
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy