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.
Four cheese risotto
Appetisers, Main Dish
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
fresh ground pepper
2 tablespoons chopped fresh parsley
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.