Andy Montoya
Risotto is a creamy Italian rice dish that can be made with cheese. The type of cheese used varies, with some recipes calling for Parmesan, mozzarella, fontina, cheddar, or a combination of Italian cheeses. The rice used in risotto is typically a short-grain, high-starch variety such as Arborio, Carnaroli, or Vialone Nano, which contributes to the dish's signature creamy texture. While risotto can be made with a variety of ingredients, the addition of cheese adds a rich and indulgent element to this classic comfort food.
| Characteristics | Values |
|---|---|
| Can risotto be made with cheese? | Yes |
| Types of cheese used | Parmesan, Romano, Mozzarella, Fontina, Gorgonzola, Gruyere, Cheddar, Goat Cheese |
| Number of types of cheese used | 1 or more |
| Is risotto an Italian dish? | Yes |
| Is risotto creamy? | Yes |
| Is risotto a rice dish? | Yes |
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What You'll Learn
Types of cheese used in risotto
Risotto is a creamy Italian rice dish that is warm and comforting. While risotto is traditionally made with Parmesan cheese, there are many other types of cheese that can be used. The world of this comfort food staple has no boundaries, and you can experiment with different varieties of cheese.
Parmesan is a hard cheese that is stirred into the risotto right at the end of cooking to boost the rice's creaminess and lend its signature salty, nutty flavour to the dish. If you find Parmesan too salty, you can mix it with another milder cheese. If you are looking for an alternative to Parmesan, Pecorino Romano is a hard sheep's milk cheese that is sharper, saltier, and tangier than Parmesan.
Other cheeses that can be used in risotto include Asiago, Fontina, Gruyere, Taleggio, Gorgonzola, and blue cheese. Fontina is a semi-soft cheese that melts well and has a nutty and buttery flavour. Gorgonzola is a sweet or mild cheese that can be used in risotto, while Taleggio is a more intense-tasting cheese. If you are looking for a creamy risotto, you can add chunks of Camembert as you plate up, and it will melt as you eat.
There are also recipes for Italian Four Cheese Risotto, which is a creamy, rich, and cheesy dish made with four of the best Italian cheeses. While the specific cheeses used in this dish may vary, they may include Fontal (Fontina), Gorgonzola, Parmigiano Rigiano, Asiago, Teleggio, Swiss, or Gruyere.
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The best rice for risotto
Risotto is a creamy Italian rice dish that's comforting and warm. While you can make risotto with any type of medium- or short-grain rice, the best rice for risotto is generally considered to be Carnaroli. Carnaroli is a superfino rice variety with a high starch content, which is essential for the creamy texture that characterises a good risotto. It is grown in the Veneto region of Italy and cannot be grown with chemicals. Carnaroli is also favoured by chefs for its ability to maintain its shape and texture during cooking.
The second-best rice for risotto is Vialone Nano, another superfino variety, which is grown and milled by the Rondolino family in Piedmont, Italy. Vialone Nano is the most expensive option and can be tricky to cook because it quickly changes from al dente to overcooked. However, it is considered the best rice for risotto by some.
Arborio is another popular option for risotto, especially if you are outside of Northern Italy or on a budget. It is a widely available rice variety with large grains and a high starch content, making it ideal for both creamy and dry risottos. However, Arborio rice can easily become mushy if overcooked.
Other harder-to-find types of risotto rice include Baldo, Cal Riso, and Maratelli, which are also great options. Ultimately, the key to making a good risotto is choosing a rice with a high starch content to achieve the signature creamy texture.
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How to make risotto
Risotto is a creamy Italian rice dish that's comforting and easier to make than you might expect. The key to making restaurant-quality risotto at home is to use the right type of rice. Arborio rice is the most widely available and is easy to cook with, but it can turn mushy when overcooked. Carnaroli is another option and is preferred by many because the rice grains remain separate and distinct, even when fully cooked.
To make a classic risotto, follow these steps:
Step 1: Prepare the broth
Add your broth to a pot and bring it to a simmer. You can use any kind of stock derived from meat, fish, or vegetables. Keep the broth warm over low heat.
Step 2: Cook the aromatics
In a separate large skillet or pan, melt butter and add chopped onion and a pinch of salt. Cook over medium heat until the onion is soft and translucent.
Step 3: Toast the rice
Add the rice to the skillet and cook, stirring occasionally, until it is translucent around the edges. This step toasts the rice and gives your risotto a nuttier flavour.
Step 4: Add liquids
Pour in white wine and cook, stirring, until the liquid is absorbed. You can omit the wine or replace it with more broth if you prefer. Then, add your warm broth. Start with three-quarters of the broth, cover, and simmer until the rice is al dente.
Step 5: Finish the risotto
Once the rice is al dente, remove the cover and add the remaining broth a little at a time, stirring until it is absorbed and the rice is tender. This step ensures your risotto has a creamy consistency.
Step 6: Add cheese and seasoning
Remove the risotto from the heat and stir in grated Parmesan, butter, and pepper. Taste and adjust the seasoning with salt if needed. You can also add a splash of cream before serving for extra creaminess.
Step 7: Serve immediately
Risotto is best served immediately while it is still creamy and warm. It can be stored and reheated, but the texture will tighten up and won't be as creamy.
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Storing and reheating risotto
Storing Risotto
Risotto is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the fridge for 2-5 days. If your risotto contains meat, 3 days is the recommended limit. It's best not to keep risotto at room temperature for too long, and it should not be left out for more than 2 hours (or 1 hour in hotter areas).
Freezing Risotto
Freezing risotto is not recommended, as the rice can become hard, grainy, or mushy when frozen and thawed. However, if you choose to freeze risotto, it can be stored for up to 3 months for optimal taste and texture. To defrost, it's best to transfer the risotto from the freezer to the fridge overnight to thaw safely.
Reheating Risotto
When reheating risotto, it's important to prevent overcooking and preserve the creamy texture and flavor. Here are some methods to reheat risotto:
Stovetop:
- Place the risotto in a saucepan or skillet.
- Add a small amount of broth, dry white wine, or water to restore moisture.
- Heat the risotto over low to medium-low heat, stirring frequently to prevent sticking and ensure even heating.
- Continue heating until the risotto has regained its creamy consistency.
Microwave:
- Place the risotto in a microwave-safe dish.
- Add a small amount of liquid (broth, dry white wine, or water) to prevent dryness.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
- Microwave on medium power for about 3-4 minutes, stirring occasionally.
Oven:
- Preheat the oven to a low temperature, around 300°F (150°C).
- Place the risotto in an oven-proof dish and add a small amount of liquid to maintain moisture.
- Cover the dish with aluminium foil.
- Heat the risotto for about 10-15 minutes or until thoroughly heated and stir if necessary.
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Risotto with or without wine
Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, onion, and Parmesan cheese. The rice used for making risotto is usually a high-starch, round, medium- or short-grain white rice. Such rices can absorb liquids and release starch, so they are stickier than the long-grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano.
When making risotto, the rice is first cooked briefly in a soffritto of onion and butter or olive oil to coat each grain in a film of fat, called tostatura. White wine is then added and must be absorbed by the grains. When the wine has been absorbed, the heat is raised to medium–high, and boiling stock is gradually added in small amounts while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass.
If you want to make risotto without wine, you can simply omit the wine and replace it with broth or stock. However, wine adds a nice acidity to the dish and is recommended if you want to achieve an authentic Italian flavor. When choosing a wine for your risotto, go for a dry white wine that you would also drink. Chardonnay or Pinot Grigio are great options.
Once the rice is cooked, the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated Parmesan cheese and butter to make the texture as creamy and smooth as possible. It is important to note that the risotto should be rich and creamy even without the addition of cream due to the starch in the grains. Properly cooked risotto should be served immediately while it still has its creamy texture.
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Frequently asked questions
Risotto is a creamy Italian rice dish that's warm and comforting.
To get that signature creamy risotto texture, you must use a particular type of short-grain, high-starch rice like Arborio, Carnaroli, or Vialone Nano.
There are many types of cheese that can be used in risotto, including Parmesan, Cheddar, Mozzarella, Fontina, and Gorgonzola.
Other ingredients used in risotto include broth, wine, butter, oil, onion, garlic, vegetables, meats, spices, and herbs.
Yes, risotto can be made without cheese. However, cheese is often added to risotto to enhance its creamy texture and flavor.
