Frederic Melton
Risotto is a creamy and delicious dish that can be made with a variety of cheeses. While Parmesan is the most traditional choice, there are many other options to choose from. These include Italian cheeses such as Fontina, Gorgonzola, Asiago, and Gruyere, as well as non-Italian varieties like sharp cheddar or goat cheese. The type of cheese you use can depend on your personal preference for flavour and texture, as well as what other ingredients you plan to include in your risotto.
| Characteristics | Values |
|---|---|
| Cheese Combinations | Four Cheese Risotto, Parmesan, Parmigiano Rigiano, Parmigiano di Parma, Asiago, Romano, Fontina, Gorgonzola, Gruyere, Pecorino, Taleggio, Camembert, Goat Cheese, Cheddar |
| Cheese Characteristics | Creamy, Salty, Rich, Dry, Aged, Melty, Hard, Sharp, Funky |
| Other Ingredients | Butter, Onion, Rice, Wine, Broth, Pepper, Parsley, Scallops, Steak, Fish |
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What You'll Learn
Parmesan
When making a Parmesan risotto, it is important to use decent-quality Parmesan. The stock should be kept warm in a separate pan and added gradually to the rice, allowing it to absorb before adding more. The rice should be cooked slowly, and the risotto should not be over-stirred.
A Parmesan risotto can be served as a first course or side dish, or with scallops, steak, or fish.
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Asiago
A simple Asiago risotto is made with Italian Arborio rice, butter, shredded Asiago cheese, and chicken broth. The rice is cooked in butter, and the chicken broth is added one cup at a time, allowing the liquid to evaporate after each addition. Once the last cup of broth has almost evaporated, the cheese and remaining butter are stirred in, and the dish is seasoned with salt and pepper. This is a slow process, and if the heat is too high, the liquid will evaporate too quickly and the rice may not cook through. In this case, more chicken broth can be added until the rice is cooked.
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Goat's cheese
When making a goat's cheese risotto, it is important to choose a moister, less crumbly goat's cheese, as this will melt better. You can start by frying some shallots or onions in olive oil or butter, before adding the rice and coating each grain in the oil or butter. Then, slowly add in the stock, allowing the rice to absorb the liquid before adding more. Finally, add the goat's cheese, along with some lemon juice and basil, and season with salt and pepper to taste.
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Gorgonzola
When reheating Gorgonzola risotto, it is best to use the microwave to prevent it from turning mushy. Adding a couple of spoonfuls of water or milk can help to loosen up the dish and improve its texture.
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Romano
A simple recipe for a three-cheese risotto includes Romano, Parmesan, Provolone, and parsley. First, cook the onion in butter until transparent, then add the rice and cook for two minutes. Add the wine and cook until it evaporates, then add the broth a little at a time, stirring often, until the rice is tender but still moist. Remove from the heat and stir in the cheese and parsley.
Another recipe for a creamy, cheesy Pecorino Romano risotto includes leeks and chicken broth. First, cook the leeks in butter until tender, then add the rice and toast for 3-4 minutes. Add the white wine and stir until the liquid is absorbed, then add the broth a ladle at a time, stirring frequently, until you have a creamy rice mixture. Add the cheese, butter, and black pepper and stir until combined.
Pecorino Romano is a great option for risotto as it has a strong, sharp flavour that will add a kick to the dish. It is also a good melting cheese, which will create a smooth, creamy texture.
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Frequently asked questions
Parmesan is the most traditional cheese to use in risotto, but other classic options include Asiago, Romano, and Pecorino Romano.
Some less conventional cheeses that can be used in risotto include Camembert, gorgonzola, goat cheese, gouda, and cheddar.
It is recommended to buy blocks of cheese and grate them yourself, as pre-shredded cheese has anti-caking ingredients that prevent smooth melting. Additionally, when using salty cheeses, consider using low-sodium chicken broth to balance the flavor.
