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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
Ingredients
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
- Heat chicken broth over medium heat. Reduce heat to low while you prepare the rice.
- Melt butter in a pan over medium heat. Stir in onions and cook until they are translucent. About 5 minutes.
- 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.
- 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
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Have new recipes emailed to you.
Carol
May 3, 2022 at 9:56 amDelish! 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.)
Deseree
May 4, 2022 at 10:18 pmYay! So happy you enjoyed them!
Lori
April 10, 2022 at 7:47 amThis 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!
Deseree
April 17, 2022 at 10:34 amSo happy to hear that, Lori!! :)
Hava
October 17, 2020 at 9:16 amThis 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!
Deseree
October 18, 2020 at 10:12 amSo happy to hear that Hava! You’re welcome!
Tracie
April 15, 2020 at 5:49 pmLesson 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!
Deseree
April 16, 2020 at 9:45 amTracie- 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 :)
Kaila
March 11, 2019 at 7:59 pmVery delicious! Making it for the family on Easter
Brandy
April 19, 2018 at 3:23 pmI made this and everyone loved it. Great recipe. Easy to make.
Deseree
April 19, 2018 at 8:51 pmSo happy to hear that!!
Vivian
February 6, 2018 at 6:27 amCan The Recipe, Be Doubled?~~
Deseree
February 6, 2018 at 6:10 pmHi Vivian! I would think that you could double it without any issues but the cooking time might be longer.
Kaleigh
June 2, 2015 at 11:47 amIs there a vegetarian alternative to using the chicken stock?
Des @ Life's Ambrosia
June 2, 2015 at 9:33 pmHi Kaleigh! You could use vegetable stock instead :)
Gary
August 25, 2010 at 4:59 pmA great dish, filling too… We made side dish portions and everyone went away happy.
Megan
August 9, 2010 at 5:42 amSorry… meant to explain that we doubled the recipe and so, pretty much, the recipe is amazingly cheesey as is. Wow… it’s still early. : )
Deseree
August 10, 2010 at 6:23 amHaha I know how the early thing goes. I’m glad you liked this! :)
Megan
August 9, 2010 at 5:40 amMade 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.
Deseree
May 1, 2010 at 9:30 amThanks 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 :)
Lydia (The Perfect Pantry)
May 1, 2010 at 4:23 amThe 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.
Michelle
May 1, 2010 at 3:03 amI still have not tried to make risotto, but I wish I had a huge helping of yours. Love all that cheesy goodness!
Memoria
April 30, 2010 at 11:14 amIs there a non-alcoholic substitute for the wine?
Memoria
April 30, 2010 at 11:13 amThis 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.