Kamil Perry
Risotto is a creamy and rich dish that can be made with a variety of cheeses. While Parmesan is a popular choice, there are many other options to explore. The type of cheese you choose will depend on your taste preferences and the desired level of creaminess and saltiness in your risotto.
| Characteristics | Values |
|---|---|
| Cheese | Parmesan, Romano, Asiago, Gorgonzola, Camembert, Gruyere, Fontina, Mascarpone, Taleggio, Pecorino, Cheddar, Goat Cheese |
| Texture | Creamy, Melty, Dry, Aged, Hard, Soft |
| Flavour | Rich, Salty, Tangy, Funky, Sharp, Sweet, Mild, Buttery, Nutty |
| Wine Pairing | Dry White Wine |
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What You'll Learn
Parmesan
When making a Parmesan risotto, it is important to be mindful of the saltiness of the other ingredients, as the cheese can be quite salty. The stock used in risotto will likely be salty enough without adding extra salt, and the same goes for the Parmesan.
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Asiago
A simple Asiago risotto is made with Italian Arborio rice, butter, shredded Asiago cheese, and chicken broth. The risotto is cooked on a medium-low setting, with chicken broth being added and allowed to evaporate before adding the cheese and seasoning. This is a slow process, and the risotto needs to be cooked on lower heat.
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Gorgonzola
When making a Gorgonzola risotto, it is best to use hot chicken broth, as the rice will absorb the broth faster and the temperature will not drop significantly each time you add more broth. It is also important to grate the Gorgonzola on the smallest hole of the grater to prevent clumping. Always add the cheese off the heat, so the protein does not break down and create a grainy texture.
The Dolce Gorgonzola is a milder, softer, and sweeter variety, which melts perfectly in the risotto and prevents it from drying out. You can also add some Parmigiano Reggiano to give it another dimension of flavour.
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Romano
To make a Romano risotto, you will need to chop and cook leeks in butter over medium-low heat for 5 minutes or until tender. Then, add the rice and toast for 3-4 minutes, stirring frequently. Add white wine and stir until the liquid has been absorbed. Next, add a ladle of warm broth to the rice, stirring frequently until the liquid has been absorbed. Repeat this process by adding 1 ladle of broth at a time. This process will take around 15 minutes, and you will be left with a creamy rice mixture. Finally, add the grated Romano cheese, butter, and black pepper, and stir until combined.
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Goat cheese
To make a goat cheese risotto, you'll need a few simple ingredients: goat cheese, risotto rice (preferably Arborio rice), broth or stock, butter or olive oil, and some flavourings like onion, shallots, or garlic. You can also add white wine for extra flavour, though it's not necessary.
Start by heating butter or olive oil in a pan, then add your choice of flavourings and sauté until soft. Next, add the rice and stir to combine. If you're using wine, add it now and wait for it to be absorbed before adding the broth or stock gradually, stirring continuously. Once the rice is tender, add the goat cheese and combine. Season with salt and pepper to taste, and garnish with fresh herbs like basil or thyme.
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Frequently asked questions
There are several other cheese options that you can use for risotto, including Gorgonzola, Asiago, Gruyere, Romano, and Fontina.
Fontina is a creamy, melty cheese with a nutty and buttery flavor. It is one of the most classic choices for French onion soup.
Romano is a hard cheese made from sheep's milk. It has a sharper, saltier, and tangier flavor compared to Parmesan.
