Best Four Cheese Risotto Recipes

FOUR-CHEESE RISOTTO

Four-Cheese Risotto image

Have this Italian risotto ready in less than an hour. Made using four types of cheese it makes a rich meal - rice sprinkled with parsley in a cheesy medley!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

7 cups vegetable broth
1/4 cup olive or vegetable oil
1 large onion, chopped (1 cup)
2 cups uncooked Arborio or medium-grain white rice
2 tablespoons dry white wine or vegetable broth
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup crumbled Gorgonzola or blue cheese
1/2 cup grated or shredded Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

In 3-quart saucepan, heat broth over medium heat.
Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
Stir in cheeses. Sprinkle with parsley.

Nutrition Facts : Calories 760, Carbohydrate 93 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2370 mg, Sugar 8 g, TransFat 0 g

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

Ingredients

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.