Three Cheese Risotto

Three Cheese Risotto

Risotto is such a comfort dish, packed with flavour. For us it is a Wintery night time dish that we love to eat in relaxed style with the fire going and the talk about family and life.

This risotto is creamy and beautiful, with heaps of cheese including some Gorgonzola. You know how you love that Four Cheese Pizza? You will love this Three Cheese Risotto. It really is white on white on white on white  on white (onion, rice, milk, cheese, plate).

One thing that is a must read if you are cooking your first few risottos. How to Cook Risotto – it also explains which rices to use for the best results in making risotto.

Are you looking for other Risotto recipes? Try So Easy Tomato Risotto, Beetroot RisottoRisotto with Mushrooms, Asparagus Risotto with Basil, and Caramelised Roasted Pumpkin Risotto.

Or are you after Cheesey dishes? Try Cheese and Eggplant Torte, Mascarpone and Gorgonzola Torte, and Melted Cheesey Toast on the BBQ.

You can browse all of our Risottos, or all of our Italian dishes. Or explore all of our Late Autumn dishes.

Three Cheese Risotto

Three Cheese Risotto

ingredients for 4 – 5 people
0.5 cups milk
100 g gorgonzola, diced into 1 cm cubes
50 g parmesan cheese, freshly grated
100 g pecorino cheese, freshly grated
2 Tblspn olive oil
25 g butter
0.5 small onion, finely chopped
350 g risotto rice
0.25 cup verjuice (or dry white wine if you can’t find verjuice)
5 cups light vegetable stock or water, simmering
sea salt and freshly ground black pepper

method
Combine the milk and the three cheeses in a pot.

In another heavy pan, melt the butter with the oil, then add the onion and cook until translucent.

Add the rice and stir to coat with the butter and oil. Stir for 2 mins until you hear the rice cracking.

Add the verjuice or wine, and stir until absorbed.

Add a ladleful of the simmering stock or water and stir until absorbed. Repeat until the rice is cooked – at the 18 minute mark taste the rice, it should be firm to the bite. If it is still chalky, cook for another 2 minutes.

At about the 15 minute cooking mark, heat the milk slowly to simmering. Just a moment before the rice is ready, add to the risotto. Stir well, bring back to a simmer, remove from the heat. Season with salt and pepper, cover and rest for 2 minutes before serving.

recipe notes and alternatives
I like a little chilli oil on top. Only a little.

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