The four cheeses risotto is cooked in a simple and fast way, perhaps among the fastest risotto to prepare. Great so even after a hard day’s work when we want something nutritious and tasty.
It needs some cheeses often present in our fridge, which generally only the gorgonzola must be essential from the rest, while others are interchangeable. Typically they are using taleggio and emmental, but can be replaced with the goat cheese and provolone.
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FOUR CHEESE RISOTTO
Instructions
This recipe starts immediately with the roasting of rice, so you have to put the butter in a medium sized saucepan, melt it over medium heat (1), and then put the rice to toast (2) at high heat for less than a minute. Then low the flame and stir well (3).
As you toast the rice begin with the classic cooking of the risotto. Start pouring the wine (4) until it absorb it all, stirring well (5). Then start by the addition of a ladle of broth (6) from time to time so that it is slowly absorbed by the rice during the cooking.
Now prepare the cheese, starting with the gorgonzola in which you have to cut away the rind (7). Then cut it into small cubes to work it later with a fork and mush it (8). So put it in a small bowl (9).
Take off the crust (10) and then cut it into cubes (11) and mush with a fork. Then add to the gorgonzola (12).
Then remove even the crust of provolone (13) and grate (14) it to join (15) it to other cheeses.
So even grated Parmesan (16), and five minutes from the end of cooking rice, add all cheese (17) except the Parmesan cheese. Begin to mix well to make them melt (18).
As you melted the cheese, pour the cream (19) and stir, finishing to cook the rice. Then turn off the heat and add the grated Parmesan (20). Sprinkle with black pepper (21) and serve still hot.
