Bushra Griffith
Risotto is a flexible dish that can be made with a variety of cheeses. While Parmesan is the most traditional choice, other options include Pecorino Romano, Asiago, Taleggio, Fontina, Gorgonzola, and Mascarpone. For a unique twist, some chefs recommend adding chunks of Camembert or smoked mozzarella to the risotto as it is served, creating a creamy texture and a delightful cheese pull. Creating the perfect risotto requires time, patience, and attention, but the result is a creamy, cheesy dish that is well worth the effort.
| Characteristics | Values |
|---|---|
| Cheese Combinations | Four Cheese Risotto, Parmesan, Mozzarella, Romano, Pecorino Romano, Asiago, Camembert, Blue Cheese, Gouda, Gorgonzola, Mascarpone, Cheddar, Fontal (Fontina), Taleggio, Gruyere |
| Type of Cheese | Hard, Aged, Creamy, Soft, Semi-soft, Fresh, Sharp, Salty, Nutty, Funky, Tangy, Gooey, Stinky, Buttery |
| Preparation | Grated, Shredded, Cubed, Melted, Stirred in, Sprinkled |
| Wine Pairing | White Wine |
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What You'll Learn
Mozzarella, mascarpone, and cheddar
Mozzarella
Mozzarella is a popular cheese to use in risotto, especially when paired with tomato and basil. To make a baked tomato, mozzarella, and basil risotto, start by heating the oven to 200C/180C fan/gas 6. Heat oil in an ovenproof pan, add onion, and cook until golden. Add rice and coat it with oil, then pour in wine and cook for 2 minutes. Add hot stock and bake in the oven for 10 minutes. Remove from the oven, stir in tomatoes, basil, parmesan, and season. Flatten the mixture with a spoon, add mozzarella chunks, and sprinkle with breadcrumbs and parmesan. Drizzle with olive oil and bake for another 10-15 minutes.
Mascarpone
Mascarpone is a creamy cheese that can be used to make a decadent and comforting risotto. To make a mascarpone risotto, heat stock in a saucepan until warm. In another pan, heat olive oil, add garlic and rice, and cook until the rice is translucent. Stir in white wine or extra stock, then add the warm stock gradually, stirring continuously until the rice is creamy and al dente. Finally, stir in parmesan and mascarpone until melted. Serve with fresh herbs, parmesan, and cracked black pepper.
Cheddar
Using cheddar in risotto might seem unusual to Italians, but the sharp flavor of cheddar pairs well with the starchy rice. To make a cheddar cheese risotto, melt butter and oil in a pan, add sliced leeks, and cook until softened. Add risotto rice and stir, then pour in wine and mustard, stirring until the wine is absorbed. Gradually add hot stock, stirring continuously, until the rice is al dente. Finally, stir in the cheddar until melted. This risotto can be served with bacon bits, rosemary, and a squeeze of lemon to brighten up the flavors.
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Parmesan alternatives
While Parmesan is a traditional choice for risotto, there are several alternative cheeses that can be used to achieve different flavours and textures. Here are some Parmesan substitutes to consider:
Pecorino Romano
Pecorino Romano is a hard sheep's milk cheese that is similar to Parmesan in texture and grating quality. However, its flavour profile is sharper, saltier, and tangier, adding a distinct kick to your risotto.
Asiago
Asiago is another hard Italian cheese that can be used in risotto. It has a rich and creamy texture, adding a smooth and indulgent mouthfeel to the dish.
Gorgonzola
Gorgonzola is a blue cheese that can be either sweet or mild, depending on your preference. It adds a unique salty and tangy flavour to the risotto, pairing well with steak or other savoury proteins.
Mascarpone
If you're looking for an even creamier and richer risotto, mascarpone is an excellent choice. This spoonable cheese adds a buttery and luxurious texture without the salty flavour of other cheeses, so it's best combined with a small amount of Parmesan for a balanced taste.
Smoked Mozzarella
Smoked mozzarella offers a distinct flavour profile to your risotto. Its smoky notes pair well with ingredients like basil and sun-dried tomatoes. Fresh mozzarella is preferred over shredded mozzarella for its superior melting quality, creating those desirable cheese pulls.
Taleggio
Taleggio is an extra gooey and pungent cheese for those who enjoy strong flavours. It is too soft to grate, so it should be diced into small cubes or thinly sliced and stirred into the risotto. Its strong aroma and flavour might not be for everyone, but it can be a delightful choice for those who relish bold cheeses.
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Blue cheese and Camembert
Blue cheese is a great option to add a decadent touch to your risotto. The strong flavour of blue cheese pairs well with mushrooms and scallions. To make a blue cheese risotto, you can use any variety of blue cheese such as Spanish Cabrales, Bleu d’Auvergne, Gorgonzola, Stilton, or Cashel Blue. For a milder flavour, Gorgonzola dolce is a great option.
When making a blue cheese risotto, it is recommended to add the cheese at the end, stirring it into the risotto until it is completely melted. You can top the risotto with some extra blue cheese, fresh thyme, and freshly ground black pepper.
Camembert is another delicious cheese option for risotto. It adds a creamy texture and elevates the dish. Camembert can be used as a replacement for Parmesan in risotto. It is added towards the end of the cooking process, stirred into the risotto until melted, and served immediately. A popular Camembert risotto recipe includes bacon and leeks, creating a salty and smoky depth of flavour. Another option is a mushroom Camembert risotto, which can also be made with Brie.
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Asiago and Romano
Asiago is a great cheese to use in risottos. It is a hard cheese that has been aged for a long time, which is perfect for the dish. Asiago risotto is best served with shrimp or chicken. To make a delicious Asiago risotto, follow these steps:
- Bring stock to a boil in a medium saucepan over medium heat, then reduce the heat and keep it at a low simmer.
- Heat oil in a large heavy saucepan over medium heat. Add shallots and cook until they are softened and translucent, which should take around 4 minutes.
- Add rice and cook, stirring frequently, until it is thoroughly coated and slightly fragrant—this should take around 3 to 4 minutes.
- Add wine and cook, stirring constantly, until it is completely absorbed.
- Using a ladle, add 3/4 cup of hot chicken stock to the rice mixture and stir constantly with a wooden spoon until it thickens.
- Continue adding stock, 3/4 cup at a time, stirring constantly after each addition. Do this until the rice is mostly translucent but still opaque in the center, and the liquid has a creamy consistency. This should take a total of 18 to 20 minutes.
- Add 1 to 2 more ladles of stock and stir until absorbed.
- Add the Asiago cheese and stir until fully melted.
The end result should be al dente in texture, creamy, and with a touch of liquid. Remember to taste test as you cook, and season with salt if needed.
Romano, or Pecorino Romano, is another excellent cheese to use in risotto. It is a sheep's milk cheese that melts easily, which is an advantage over Parmesan. To make a tasty Romano risotto, follow these steps:
- Warm some chicken broth in a medium saucepan on the stovetop.
- Add 1 tablespoon of butter to a large saucepan and cook leeks over medium-low heat for about 5 minutes, or until tender.
- Add the rice and toast for 3-4 minutes, stirring frequently.
- Pour in some white wine and stir until all the liquid has been absorbed.
- Add a ladle of the warm broth to the rice, stirring frequently until the liquid is absorbed.
- Repeat this process by adding 1 ladle of broth at a time. This will take around 15 minutes, and you will be left with a creamy rice mixture.
- Add the grated Romano cheese, 1 tablespoon of butter, and black pepper, stirring until combined.
This Romano risotto pairs well with lemon garlic chicken in a white wine sauce and oven-roasted Brussels sprouts. For a garnish, try fresh thyme or radishes in a light vinaigrette.
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Fontal, Fontina, and Taleggio
Risotto alla Valdostana is a traditional recipe from the Aosta Valley in Italy that uses Fontina cheese. It is made with white wine and lots of Fontina cheese, along with Parmigiano Reggiano, and is an easy, hearty, and delicious comfort food. To make this recipe, saute the onion in butter in a large pan, then add the risotto rice and stir. Add the wine and then the stock, one ladle at a time, and finally, add the cheese at the very end.
Taleggio is another rich and creamy cheese that gives a velvety softness to risotto. It is a semi-soft washed-rind cheese made with cow's milk and is perfect for cooking. To make a risotto with Taleggio, simmer vegetable stock in a pan. In a separate pan, melt a knob of butter and add a sliced shallot, letting it brown. Then, add the rice and let it toast for three minutes. Add the wine and let it evaporate, then add the broth, one ladle at a time, until the rice is al dente. Finally, season with salt and add the sliced Taleggio cheese, mixing well. Finish with a sprinkling of Parmesan cheese.
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Frequently asked questions
Parmesan is the traditional choice for risotto, but other cheeses such as Asiago, Romano or Pecorino Romano, gorgonzola, mascarpone, mozzarella, Taleggio, Fontina, and Camembert also work well.
Four Cheese Risotto is made with four of the best Italian cheeses, although there does not seem to be a consensus on which four are superior.
First, bring stock to a simmer in a large saucepan. Keep warm over low heat. Heat oil in a Dutch oven over medium heat, then add onion, rice, and salt, then cook for 1 minute. Add 1/2 cup stock and cook until absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next. Remove risotto from the heat, then add in remaining stock, butter, pepper, and cheese.
Arborio rice is the best rice to use for risotto because it has very large grains that will release a high quantity of starch while cooking.
