Four cheese risotto

Name: Four cheese risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2-3 TABLESPOONS Vegetable broth; 1 Onion, 2 tablespoons butter; 350 g Risotto rice (e.g. Arborio rice); 7-10 Tbsp white pepper; 50 g Parmesan cheese; 50 g Gorgonzola cheese; 50 g Provolone cheese; 50 g Taleggio cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2-3 TABLESPOONS Vegetable broth
1 Onion, 2 tablespoons butter
350 g Risotto rice (e.g. Arborio rice)
7-10 Tbsp white pepper
50 g Parmesan cheese
50 g Gorgonzola cheese
50 g Provolone cheese
50 g Taleggio cheese

Directions

1
Bring 1 1/4 l water and stock to the boil and keep warm. Peel and finely chop the onion. Heat 1 tablespoon butter in a pot. Sauté the onion in it until transparent. Add rice and steam for about 5 minutes
2
Pour on approx. 1 ladle of broth. Let the rice swell at low heat while stirring frequently. When the rice has completely absorbed the liquid, repeat this process (approx. 20 minutes) until all the stock is used up. Seasoning
3
Finely grate the Parmesan cheese, dice the rest of the cheese finely. Fold in 1 tablespoon butter, cheese cubes and half of the Parmesan cheese, let it melt. Sprinkle with the remaining Parmesan and serve immediately
4
A risotto can only succeed with the right rice variety, and this is a medium-grain rice, as cultivated in the Po Valley, the largest rice growing area in Europe. are very good: Arborio, the most famous variety, but also Vialone nano and Superfino Carnaroli