9 July, 2015
Four cheese risotto
I remember when I had this risotto for the first time. It was at Marzena’s. She had this thick, elegant book of Italian recipes and she followed them carefully. The risotto was a masterpiece. At that time I was just a beginner in cooking so I was just hopped ing that soon Marzena will invite me over again and serve this cheesy and flavourfull diIsh again…
Some time later, I tried it myself, and some time after that, I no longer need to look at the recipe. I eperiment with different cheeses. I actually usually use any left-over, old cheeses that no one is interested in anymore… Gorgonzola is a must and I usually add comté but the rest is just freestyle…
Oh, and it was one of the first dishes I served to Karl. As they say, the shortest route to the man’s heart leads through his stomach….
It’s now our ultimate comfort food, a perfect end to a long day, especially if it is a cold one. And despite last week’s sweltering heat, today was again very much a risotto day.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 300 grams risotto rice
- 200 ml white wine
- 1 litre hot vegetable stock
- 200 grams grated or chopped cheese of which at least 1/3 is gorgonzola and 1/3 is comté or cheddar
- parmesan, grated
- fresh ground pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Add the oil to a hot pan and cook the chopped onion until it is translucent
- Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine, stirring until the wine is absorbed.
- Start adding in the hot stock, one ladle at a time, letting all the liquid be absorbed, before adding more.
- Keep adding the stock until the rice is al dente, about 20 minutes, then add the cheese, stirring it into the rice until it melts.
- Let it rest a few minutes off the heat.
- Sprinkle parmesan, fresh parsley and fresh ground pepper on every serving.