If there is one thing you should know about me and food it’s this.
I. Love. Cheese.
All cheese, any cheese. White, blue, hard, soft, all cheese.
So naturally I wanted to make this – a recipe that contains not one but four cheeses.
1 medium · Onion
4 oz · Fontina cheese
5 oz · Gorganzola cheese
6 cup · Chicken stock (OR 3 cups canned chicken broth and
3 cup · Water)
5 tbsp · Butter
2 cup · Arborio rice (15 ounces)
3 tbsp · Grated Parmesan cheese
3 tbsp · Grated pecorino cheese
1 tbsp · Ground black pepper
Upon searching, Fontina Cheese was not to be found. I was however recommended to use Edam as a substitute. So I did.
Here’s a fun fact – I love Hell’s Kitchen USA. Is it because of Chef Ramsey? Perhaps. The amazing food? Of course. But most of all I love the way they all say Ri-Soh-Toe. [I also found out that Coriander = Cilantro]
On with the recipe.
Risotto Ai Quattro Formaggi
1. Peel and finely chop the onion. Cut the Gorgonzola and Fontina into small cubes. In a saucepan bring the stock to the boil. Cover and keep warm.
2. In a stock pot melt 4 tbsp of butter. Sauté the onions for 4 minutes until soft. Add the rice and cover with the butter. Sauté until translucent, for 1-2 minutes.
3. Add the stock, 1/2 a cup at a time allowing the rice to absorb the liquid fully before adding any more. Stir continuously.
4. Continue to cook until rice is creamy and tender, this should take 20-25 minutes.
5. Remove from the heat. Stir in the remaining butter and add the cheeses. Stir until fully melted. Season with the black pepper and serve straight away.
The risotto smells beautiful. The continuous stirring was a pain, I’m much more of a stick it in and leave it alone cook. I’m learning. The cheese took a lot longer to melt in than I expected too – maybe smaller chunks next time.
TASTE – Very cheesy. Who knew Gorgonzola was so strong.
COST – Posh cheese came in at around £1.50 a piece. Made loads though.
DIFFICULTY – Easy if you remember not to stop stirring.