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Vegetarian, Italy

Four cheese risotto

Four cheese risotto is a creamy Italian dish made with arborio rice, gorgonzola, fontina, taleggio, and Parmesan, serving 4, ready in 35 minutes, easy difficulty, at a cost of €3.60 per person. The key to success is adding the broth one ladle at a time and stirring in the cheeses off the heat, never letting it boil.

Tonight is pure comfort, a four cheese risotto so creamy it melts right off the spoon.

Four cheese risotto
Total time
35 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This risotto is all about roundness, a creamy arborio rice coated in four cheeses with very different personalities. Gorgonzola brings the tang, fontina the stretchy melt, taleggio its earthy depth, and Parmesan the salty backbone that ties everything together. Every bite is velvety, almost molten, yet never heavy if you keep the rice cooking gently.

It's the kind of dish to make on a weeknight when everyone needs a little comfort, or on a slow winter Sunday when you have time to stand by the pot and stir. Kids tend to love it, especially if you go easy on the gorgonzola the first time around. This is the sort of recipe that fits right into fall menus, when evenings turn cooler and you want something that sticks to your ribs.

The ingredients

4 people

Pantry

  • Arborio riceoften in the pantry 320 g
  • Dry white wineoften in the pantry 10 cl
  • Vegetable brothoften in the pantry 1.2 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Gorgonzola 60 g
  • Fontina or raclette cheese 80 g
  • Taleggio or reblochon cheese 80 g
  • Grated Parmesan 60 g
  • Butter 30 g

Fruits and vegetables

  • Onion 1

Allergens Lactose

The step by step recipe

  1. Cut the gorgonzola, fontina, and taleggio into small cubes. Keep the broth warm.

    No taleggio on hand? Reblochon with the rind removed works just as well.

  2. Sweat the chopped onion in the butter, add the rice, and stir until translucent. 4 min

    Don't let the onion color, the risotto should stay pale.

  3. Pour in the wine, then add the broth one ladle at a time, stirring until the rice is almost cooked. 16 min

    Save one ladle of broth to loosen the risotto at the end.

  4. Off the heat, add the cubed cheeses and the Parmesan, stir briskly, and cover. 2 min

    The cheese melts in the residual heat without turning stringy.

  5. Serve right away, nice and creamy, with a turn of the pepper mill.

    It thickens fast, so stir in a splash of hot broth just before serving.

Our tips to get it right

  • Pick a vegetable broth that isn't too salty, since the cheeses, especially gorgonzola and Parmesan, already bring plenty of salt.
  • Stir the risotto regularly but not constantly, what matters is keeping every grain in contact with the hot broth so it releases its starch gradually.
  • Taste the rice before adding the last ladle, it should still be slightly firm in the center, since the cheeses and the resting time finish the cooking.

The variations

  • If gorgonzola is too strong for you, swap it for the same amount of mild blue cheese or fresh goat cheese for a gentler result.
  • For a lighter cheese profile, keep only the Parmesan and fontina, the risotto stays creamy but milder, a good option for kids.
  • To save time, use ready made broth and grate all the cheeses the night before, leaving only the rice to watch over on the stove.

What to serve it with

  • A lemony green salad
  • Roasted vegetables
  • A glass of dry white wine

Storage

Risotto keeps for 2 days in the fridge in a sealed container, though it loses some creaminess as it cools. It doesn't freeze well since the cheeses change texture. Reheat it gently in a pot with a splash of broth or milk to bring back its smoothness.

Questions about this dish

Can I use a different rice instead of arborio?

Carnaroli works just as well, and holds its texture even better during cooking. Skip long grain rice like basmati, it doesn't release enough starch to give risotto its creamy texture.

Can I make this risotto ahead of time?

Risotto is best eaten right after cooking, since it thickens quickly as it cools. You can cube the cheeses and heat the broth ahead of time to save a few minutes that evening.

How do I keep the cheese from turning stringy?

Always add the cheese off the heat, never while the rice is still simmering. The residual heat is enough to melt it smoothly without it turning elastic.

What if I can't find the original four cheeses?

Reblochon without the rind is a great stand in for taleggio, and raclette cheese works well instead of fontina. The key is keeping a mix of one strong cheese like gorgonzola with milder cheeses that melt easily.

How long does it take to make a four cheese risotto?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a four cheese risotto?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a four cheese risotto cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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