Four Cheese Risotto
Cowbridge Kitchen
There are a few recipes that can be adapted to many different ingredients, Pizza , Omelette and of course this recipe for Risotto.
A risotto is made by slowly cooking Aborio rice in wine and stock then adding the cooked rice to a pan of ingredients, in this case four cheeses.
When making this four cheese risotto recipe , or any other risotto for that matter it is important to get as much flavour as you can into your stock, so make a rich vegetable stock with plenty of flavour.
as we use a pre made base risotto in this recipe.
8 mins Prep time
12 mins to Cook
Time
This is per 72g serving
Calories: 280
Protein: 8g
Fat: 5g
Carbohydrates: 51g
Fiber: 1g
Sugar: 2g
Nutrition
Servings
Not for the novice, but practice makes perfect
Difficulty
Risotto is a one of those foods that is great for freezing
With this risotto you can mix and match the cheese you use.
Rice Recipes ,
Cost to make:
£3.30 / $4.18 (Est.)
Equipment:
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How to Make a Four Cheese Risotto
Risotto is an Italian rice dish cooked with stock until it reaches a creamy consistency. The stock can be derived from meat, fish, or vegetables.
Risotto usually contain butter, onion, white wine, and Parmigiano-Reggiano and It is one of the most common ways of cooking rice in Italy.
There are many varieties of Risotto and this Four Cheese Risotto is easy to addapt to your own taste in Cheese as you can use almost any type of Cheese you fancy.
Cuisine:Italian
ingredients
40 g Emmental Cheese
40 g Cheddar Cheese
40 g Red Leicester Cheese
40 g Double Gloucester Cheese
1 Cup Veg Stock
25 g Salted Butter
Cooking Instructions
- Dice up all of the cheese and set aside
- In a large frying pan , melt the butter then add the BASE risotto
- And mix up with a wooden spoon
- Add a ladle of veg stock
- Mix up the risotto and stock , cook until hot.
- Add the cheese cubes and mix in to the risotto , cook until cheese is partially melted and rice is piping hot.
When making a Risotto it is best to only stir it in one direction as this is the best way to get the starch out of the rice.