Risotto with four kinds of cheese

Submitted by enr on 27 Apr 2011
3 l meat broth
1 tsp olive oil
20 g butter
1 onion
500 g of rice (arborio)
500 ml dry white wine
50 g feta cheese Fontina
70 g feta Gorgonzola cheese
50 g feta cheese Mascarpone cream or thick
salt and pepper
50 g grated feta cheese Parmesan
1 bunch of curly parsley
Pour meat broth in a saucepan and heat until boil. In another pan pour a spoonful of olive oil and 20 g butter. Peel the onion and cut it into very small pieces. Add the onion to the pan with the butter, lidding it, and let it soften a very slow fire for about 5 minutes, but without changing its color. Pour the rice into the pan and fry it lightly, but without getting golden. Pour rice with white wine and let the fire about 3 minutes to evaporate the alcohol. Pour 1 ladle of hot broth. Add more liquid as rice absorb it. Simmer for about 13 minutes. Add diced feta cheese Fontina cheese and crushed others. Let the meat on the stove for 5 minutes. At the last moment add the feta cheese Mascarpone or thick cream. Stir very well finished risotto with a wooden spoon. * For 6 servings.
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27 Apr 2011


Great performance only where the wine seems mnozhko. For quite some time I have not done risotto with cheese thanks for the hint. Good luck!

No wine is not much. Try the recipe step by step as I have opisal and you'll see that you'll enjoy it :)