Four Cheese Risotto

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Four Cheese Risotto
V - GF
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
Instructions
  1. Heat the stock in a pan.
  2. In another pan sauté shallot with Extra Virgin Olive Oil for 3 mins or until soft and translucent.
  3. Add rice to pan with sautéed shallot and toast for a 2 mins. Then add the wine, stir and let the rice absorb the wine.
  4. Add a ladle of vegetable stock, season and let it simmer at low heat. Stir the rice every 30 seconds to avoid it sticking to pan.
  5. Add one ladle of stock at a time as you see the rice absorbing it. Continue this process for around 15 mins until the rice becomes creamy in texture.
  6. Remove the rice from the heat. Stir in butter and 3 cheeses (Blue Cheese, Lavato & Panettone). Mix ingredients through gently, place the lid on the pan and rest for 3 mins.
  7. Serve with some freshly grated ricotta salata and parsley on top.

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