Three Cheese Risotto

If you are a fan of risotto and cheese then you will love this dish. Perfectly cooked risotto is delicious enough but add a little wine, freshly shredded mozzarella, parmesan and fontina cheeses and you have an absolutely scrumptious side dish. Seriously, if I were to pick three words to describe this dish they would be: Creamy. Cheesy. Heaven.

My experience with risotto is pretty limited. I’ve eaten it a few times at restaurants and while we were in Italy.  I have also watched people make it on a few occasions yet I was always intimidated by the process. However, after a few attempts at it myself I realized the reward of the creamy risotto is well worth the work that goes into it. And when I say work, I don’t mean that you’re slaving away in front of the stove for hours on end but it does require you to gradually stir in one ladle of hot broth at a time. The whole process takes about 30 minutes. But trust me when I tell you, its not much work for the creamy delicious result.

Three Cheese Risotto Recipe

Serves 4 Prep Time: Cook Time:

Ingredients:

  • 3 cups chicken broth
  • 2 tablespoons butter
  • 1/2 medium yellow onion, diced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup freshly shredded mozzarella cheese
  • 1/2 cup freshly shredded fontina cheese
  • 1/2 cup freshly shredded parmesan cheese
  • salt and pepper to taste

Instructions

1

Heat chicken broth over medium heat. Reduce heat to low while you prepare the rice.

2

Melt butter in a pan over medium heat. Stir in onions and cook until they are translucent. About 5 minutes.

3

Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.

4

Remove from heat. Stir in mozzarella, fontina and parmesan cheese until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.

Notes

Enjoy!

Leave a Comment

  • Reply
    Kaleigh
    June 2, 2015 at 11:47 am

    Is there a vegetarian alternative to using the chicken stock?

    • Reply
      Des @ Life's Ambrosia
      June 2, 2015 at 9:33 pm

      Hi Kaleigh! You could use vegetable stock instead :)

  • Reply
    Gary
    August 25, 2010 at 4:59 pm

    A great dish, filling too… We made side dish portions and everyone went away happy.

  • Reply
    Megan
    August 9, 2010 at 5:42 am

    Sorry… meant to explain that we doubled the recipe and so, pretty much, the recipe is amazingly cheesey as is. Wow… it’s still early. : )

    • Reply
      Deseree
      August 10, 2010 at 6:23 am

      Haha I know how the early thing goes. I’m glad you liked this! :)

  • Reply
    Megan
    August 9, 2010 at 5:40 am

    Made this Friday night and it was yummy!!! I will say that I am a cheese fanatic. But we only used 1 cup of each of the 3 cheeses (3 cups total) and it was plenty cheesey. I love risotto. It’s so easy, filling, and a great comfort food.

  • Reply
    Deseree
    May 1, 2010 at 9:30 am

    Thanks Memoria! I would usually say chicken broth is a good substitute but since there is already chicken broth in the recipe you can simply omit the wine.
    Thanks Michelle!
    I agree Lydia :)

  • Reply
    Lydia (The Perfect Pantry)
    May 1, 2010 at 4:23 am

    The great thing about learning to make risotto is that all variations are made exactly the same way. Master the method, which is really not hard, and you will be able to make risotto with anything you have on hand. Very good ingredients are the key, as there are so few ingredients in the dish.

  • Reply
    Michelle
    May 1, 2010 at 3:03 am

    I still have not tried to make risotto, but I wish I had a huge helping of yours. Love all that cheesy goodness!

  • Reply
    Memoria
    April 30, 2010 at 11:14 am

    Is there a non-alcoholic substitute for the wine?

  • Reply
    Memoria
    April 30, 2010 at 11:13 am

    This is the type of risotto I want, with three cheeses. I’ve yet to make risotto, so I hope mine comes out as fantastic as yours.