Best Creamy Cheesy Risotto Recipes

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ITALIAN FOUR CHEESE RISOTTO



Italian Four Cheese Risotto image

Italian Four Cheese Risotto, is a creamy cheese lovers dream. Rich and cheesy made with four of the best cheeses. And it definitely isn't as hard to make as you think!

Provided by Rosemary Molloy

Categories     Main Course     Main Dish     Side Dish

Time 36m

Number Of Ingredients 11

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 Parmesan cheese
1/4 cup Gorgonzola cheese (crumbled)** ((sweet or mild))

Steps:

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

Nutrition Facts : Calories 411 kcal, Carbohydrate 49 g, Protein 13 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 981 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY PARMESAN RISOTTO



Creamy Parmesan Risotto image

The extra starch in Arborio rice gives risotto its creamy texture; here Parmesan cheese makes it even creamier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 11

6 cups low-sodium canned or Homemade Chicken Stock
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
6 cloves garlic, minced
2 medium shallots, minced
2 cups Arborio rice
1 cup dry white wine
Zest of 1 lemon (2 teaspoons), plus more for garnish (optional)
3/4 cup freshly grated Parmesan cheese (about 2 ounces), plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat chicken stock in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until softened and translucent, 3 to 4 minutes. Do not brown. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes. Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup stock for serving). Cook until rice is tender but still firm in the center (a total of 20 to 25 minutes).
  • Remove pan from heat, and stir in 2 teaspoons lemon zest, 3/4 cup Parmesan cheese, salt, and pepper. Add some of the remaining stock a little at a time to reach desired consistency (it should be fairly loose). Serve immediately, garnished with additional lemon zest, if desired, and Parmesan cheese.

EMERIL'S THREE CHEESE RISOTTO



Emeril's Three Cheese Risotto image

Provided by Food Network

Categories     side-dish

Time 46m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onions
Salt and white pepper
6 cups chicken stock
2 teaspoons chopped garlic
1 pound Arborio rice
1 tablespoon butter
1/4 cup heavy cream
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Romaino cheese
1/4 cup grated Asigo cheese
2 tablespoons chopped chives

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately.

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