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.
GinaSeptember 1, 2022 at 5:28 pm
We made this recipe tonight and loved it! Only reason I gave it 4 stars is because, for us, it was too cheesy. We ended up making another batch with no cheese and stirring them together. We are 100% saving the recipe but doubling the rice, wine and stock!! Thank you!
DesereeSeptember 9, 2022 at 9:39 am
You’re welcome, Gina! I am so happy to hear that you enjoyed it!! :)
CarolMay 3, 2022 at 9:56 am
Delish! I made it with grated mozzarella, sharp cheddar, and parmesean…so good! I also added fresh parsley for a spark of brightness! Will definitely make again! (I would NOT add any salt as the cheeses have enough salt in them.)
DesereeMay 4, 2022 at 10:18 pm
Yay! So happy you enjoyed them!
LoriApril 10, 2022 at 7:47 am
This was a big hit…the only changes I made were the types of cheese I used.
I just used what I had: mozzarella, Asiago and Parmesan.
It was soooooo good!
DesereeApril 17, 2022 at 10:34 am
So happy to hear that, Lori!! :)
HavaOctober 17, 2020 at 9:16 am
This is the ultimate comfort food! Recipe worked perfectly and everyone loved it. Not a grain left.
Swapped the the fontina for gouda since that’s what I had on hand.
Thanks so much!
DesereeOctober 18, 2020 at 10:12 am
So happy to hear that Hava! You’re welcome!
TracieApril 15, 2020 at 5:49 pm
Lesson learned: do not cook on ultra heat burner. It cooked too fast and didn’t get done. I had to add more liquid and cook it longer. My mistake though! Great recipe!
DesereeApril 16, 2020 at 9:45 am
Tracie- Oh that is good to know! I’m sure that has happened to others too, it’s good that you were able to fix it! I am glad you enjoyed it :)
KailaMarch 11, 2019 at 7:59 pm
Very delicious! Making it for the family on Easter
BrandyApril 19, 2018 at 3:23 pm
I made this and everyone loved it. Great recipe. Easy to make.
DesereeApril 19, 2018 at 8:51 pm
So happy to hear that!!
VivianFebruary 6, 2018 at 6:27 am
Can The Recipe, Be Doubled?~~
DesereeFebruary 6, 2018 at 6:10 pm
Hi Vivian! I would think that you could double it without any issues but the cooking time might be longer.
KaleighJune 2, 2015 at 11:47 am
Is there a vegetarian alternative to using the chicken stock?
Des @ Life's AmbrosiaJune 2, 2015 at 9:33 pm
Hi Kaleigh! You could use vegetable stock instead :)
GaryAugust 25, 2010 at 4:59 pm
A great dish, filling too… We made side dish portions and everyone went away happy.
MeganAugust 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. : )
DesereeAugust 10, 2010 at 6:23 am
Haha I know how the early thing goes. I’m glad you liked this! :)
MeganAugust 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.
DesereeMay 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.
I agree Lydia :)
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.
MichelleMay 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!
MemoriaApril 30, 2010 at 11:14 am
Is there a non-alcoholic substitute for the wine?
MemoriaApril 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.