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Four Cheese Risotto

Recipe adapted from anitalianinmykitchen.com
Servings: 6


  • 3 tbsp butter
  • 1 small onion finely chopped
  • 1 3/4 cups Arborio Rice
  • 1/2 cup white dry wine
  • 4 cups vegetable broth
  • 1/4 tsp salt
  • 2 dash pepper
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup shredded Fontina cheese
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup grated Paremesan cheese


  • On medium low heat in a large pan melt the butter, then add the chopped onion and stir to combine. Cook until transparent, then add the rice and stir to combine.
  • Cook the rice for approximately 2 minutes, then add the wine and cook until it has evaporated (about 1-2 minutes). Stir occasionally.
  • Add the broth 1/2 cup at a time, stirring often. Lower the heat to a low simmer.
  • Taste for salt and add pepper. Cook approximately 20-25 minutes or until rice is al dente and not mushy, but a little moisture remains.
  • Remove from heat and stir in cheeses. Serve immediately sprinkled with fresh Parmesan cheese and chopped fresh parsley if desired.