Best Cheeses To Elevate Your Risotto

Risotto is traditionally made with Parmesan, but there are many other cheeses that can be used to make this dish. The world of this comfort-food staple has almost no boundaries when it comes to cheese. Whether you're looking for something creamy, sharp, nutty, salty, or funky, there's a cheese that can elevate your risotto.

Mozzarella, Fontina, and Parmesan

Mozzarella is a soft, creamy cheese that can add a smooth and stretchy texture to your risotto. It pairs well with other ingredients such as cherry tomatoes, basil, and leek, as in a tomato and mozzarella risotto. The key to using mozzarella is to add it towards the end of the cooking process, allowing it to melt gently and enhance the creaminess of the dish.

Fontina is another delicious option for risotto. It has a mild, nutty flavour and a creamy texture that blends beautifully with the rice. Fontina risotto often includes ingredients like chicken, thyme, and parsley. The cheese is added towards the end, along with the other ingredients, to create a harmonious blend of flavours and textures.

Parmesan, or Parmigiano-Reggiano, is a classic choice for risotto and lends a sharp, nutty flavour to the dish. It is a hard cheese that adds a depth of flavour without making the risotto overly creamy. Parmesan risotto can be served as a side dish or paired with vegetables, shrimp, or chicken to make it a complete meal. It is also a versatile cheese that can be used as a topping or stirred into the risotto for added flavour.

When making risotto with any of these cheeses, it is important to follow the basic techniques of risotto preparation. This includes sautéing onions and garlic, stirring in the rice until it is coated in oil, deglazing with wine, and gradually adding warm broth to achieve the desired creamy texture.

By choosing any combination of Mozzarella, Fontina, and Parmesan, you can create a delicious and flavourful risotto that showcases the unique characteristics of these cheeses.

Cheddar

While risotto is traditionally made with Italian cheeses like Parmesan, Cheddar is a unique and tasty alternative. The starchy rice and sharp Cheddar are a perfect counterpoint for each other.

A basic Cheddar risotto recipe involves melting butter and oil in a medium-sized pan, cooking sliced baby leeks or scallions until they soften, adding risotto rice and stirring for a minute, and then adding white wine and Dijon mustard. After stirring until the wine is absorbed, you ladle in hot vegetable stock, letting each ladleful become absorbed before adding the next. Once the rice is al dente, you can add the Cheddar, stirring it into the rice until it melts. You can then sprinkle with chopped chives.

Some variations on this recipe include adding bread crumbs and baking at 400 degrees until the cheese is bubbly, or topping with bacon bits.

Gruyere, Parmesan, and Gorgonzola

Gruyere is a nice alternative to Parmesan. It can be used in a similar way, grated into the risotto at the end of cooking to add a creamy texture and a strong flavour. A smoked version of Gruyere can bring the dish to a whole new level.

Parmesan is a classic choice for risotto. It is a hard, Italian cheese that is used to add flavour to the dish, rather than a creamy texture. It is usually grated into the risotto at the end of cooking.

Gorgonzola is a blue cheese that works well in risotto, especially when paired with steak. It can be crumbled into the risotto at the end of cooking, adding a strong flavour.

Ingredients:

• 2 tablespoons of sweet butter
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1½ cups Arborio rice
• 4 cups chicken stock
• 1 cup grated Gruyere cheese (4 ounces)
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Method:

• Heat the butter, oil, and garlic in a cooker on the saute setting. Saute the garlic until soft but not brown (about 2 minutes).
• Stir in the rice, making sure to coat it thoroughly.
• Pour in the stock and heavy cream. Close and lock the lid of the multi-cooker and set the regulator knob to pressure. Set the cooker to the risotto setting.
• Once the rice cooker cycle is complete, release the pressure but allow the risotto to rest on the warm cycle with the lid on for about 5 minutes.
• Open the lid and stir in the Gruyere and Parmesan. Add salt and pepper to taste.
• Serve immediately.

Mascarpone and Parmesan

To make a mouth-watering mascarpone and Parmesan risotto, you'll need some key ingredients like onion, garlic, Arborio rice, vegetable broth or chicken stock, lemon, and of course, the star cheeses. You'll also want to have some dry white wine or dry vermouth on hand to add a touch of acidity and enhance the flavours.

Start by sautéing the onion and garlic, then add the rice and cook briefly. Deglaze the pot with wine, and then gradually add the warm broth, stirring until the rice is creamy but still firm. Take the risotto off the heat and stir in the cheeses, along with some lemon juice and zest for a bright, tangy note. Don't forget to season with salt and pepper to taste.

For a more indulgent version, try stirring in some extra Parmesan and fresh basil just before serving. This risotto is a perfect comfort food and can be paired with various proteins and vegetables, such as chicken, prawns, or asparagus. It's a versatile dish that will impress your taste buds and your guests!

Taleggio

To make a risotto with Taleggio, you will need the following ingredients:

• Carnaroli rice
• Taleggio cheese
• Shallot
• Butter
• White wine
• Vegetable stock
• Parmesan cheese
• Salt

First, simmer the vegetable stock. Peel and slice the shallot, and put the butter in a separate pan. Once the butter has melted, add the shallot and let it brown. Then, put the rice in and let it toast for three minutes. Add the wine and let it evaporate, then add the broth one ladle at a time and let it cook until the rice is al dente. Finally, season with salt and add the sliced Taleggio cheese. Mix well and finish with a sprinkling of parmesan cheese. Serve the risotto with Taleggio while it is still steaming.

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