CLASSIC pasta risotto with four cheeses



Pasta sauces





Soups and stews



Editor's page

E-mail to the editor

Meet the editor

Risotto is a classic dish for cheese. The simplest, and one of the best, is simply risotto and parmesan. here is a slightly more complex and flavorful variation.


  • two cups of Arborio rice (or the two other approved varieties)
  • four tablespoons butter
  • two tablespoons olive oil
  • five cups of chicken stock
  • one small onion, finely diced
  • one-half cup dry white wine
  • two ounces Fontina cheese
  • two ounces taleggio cheese (or Bel Paese)
  • two ounces gorgonzola
  • one half cup freshly grated parmesan cheese
  • one-quarter cup fresh parsley, chopped fine
  • one tablespoon of butter
  • salt and pepper

to cook: (a more detailed an elaborate description of the risotto cooking technique can be found at how to cook risotto).

Bring the stock to a slow simmer in a pan next to the risotto pan. In a thick-bottomed pan (the risotto pan), over medium-high heat: add two of the four tablespoons of butter and the olive oil. Add the onion. Cook until soft. Add the rice and stir until each grain is coated with the oil.  Add the white wine. Cook and stir until it is absorbed by the rice, about two minutes. Add salt. Now add the hot stock, ladle by ladle, only adding another ladle when the previous ladle of liquid has been absorbed, stirring almost all of the time. Continue adding the ladles of stock until the rice is properly done: twenty minutes or so.

Determine proper doneness by tasting regularly. When it is properly al dente, with a little creaminess, it is ready. Now stir in the first three cheeses, and the last two tablespoons of butter.Take off the heat. Stir in the parmesan and the parsley. Serve and enjoy.



Home | Pasta | Risotto | Wine | Ingredients | Restaurants | Library | Editor's page | E-mail to the editor

2006 classic pasta. All Rights Reserved.