Cheese And Risotto: Perfect Pairings For Your Palate

Risotto is a flexible dish that can be made with a variety of cheeses. While Parmesan is the most traditional choice, there are many other options to explore. For example, mozzarella, fontina, Gruyere, and cheddar can all be used to create delicious and creamy risottos. The type of cheese you choose will depend on your personal preference and the desired flavour profile of your dish.

Mozzarella, Fontina, Parmesan, and Gorgonzola

Risotto is a versatile dish that can be paired with various cheeses to enhance its flavour and creaminess. Four cheeses that go exceptionally well with risotto are Mozzarella, Fontina, Parmesan, and Gorgonzola. Each of these cheeses offers a distinct taste and texture that can elevate your risotto to the next level.

Mozzarella

Mozzarella is a popular choice for risotto due to its creamy texture and mild flavour. Fresh mozzarella, in particular, can create those irresistible cheese pulls when stirred into the risotto just before serving. It adds a delightful stretchiness to the dish without overwhelming the other ingredients.

Fontina

Fontina is another excellent option for risotto lovers. This semi-soft cheese has a subtle funk and melts like a dream, adding a touch of complexity to your dish. Its creamy texture and mild taste make it a toned-down version of more assertive cheeses like Taleggio. Fontina is a versatile cheese that can be grated or sliced thin, depending on your preference.

Parmesan

Parmesan is the classic choice for risotto, and for a good reason. Its salty, nutty flavour and ability to boost the creaminess of the rice make it a favourite among risotto enthusiasts. Parmesan is usually stirred in at the very end of cooking to ensure the rice maintains its desired texture. However, feel free to experiment with adding it earlier in the cooking process for a deeper flavour infusion.

Gorgonzola

If you're feeling adventurous, Gorgonzola can take your risotto to new heights. This distinctive cheese adds a tangy, creamy, and cheesy dimension to your dish. Dolce Gorgonzola, a milder and softer variety, is an excellent choice for risotto as it melts perfectly and maintains moisture, preventing the dish from drying out. For an extra kick of flavour, you can also add Parmigiano Reggiano to your Gorgonzola risotto.

In conclusion, Mozzarella, Fontina, Parmesan, and Gorgonzola are all fantastic choices for adding depth and flavour to your risotto. Each cheese brings its unique characteristics, allowing you to create a variety of flavour profiles to suit your taste buds. So, get creative in your kitchen and experiment with these cheeses to take your risotto game to the next level!

Cheddar, blue cheese, and mustard

While risotto is traditionally made with Parmesan, it is a flexible dish that can be made with a variety of cheeses. Here is some information on how cheddar, blue cheese, and mustard can be used in risotto.

Cheddar

Although the use of cheddar in risotto may seem odd to Italians, it works beautifully. The starchy rice and sharp cheddar are the perfect counterpoint for each other. White or yellow cheddar can be used, but the latter will lend a yellow hue to the dish, reminiscent of classic mac and cheese. When making a cheddar risotto, it is recommended to add the cheese towards the end of cooking, stirring it into the rice until it melts.

Blue Cheese

Blue cheese can be used to make a luxurious and decadent risotto. A small amount of this potent cheese is all that is needed to add a layer of complexity to the dish. Blue cheese risotto pairs well with Nebbiolo wine, especially one with a bit of age. For a less expensive pairing, a Lagrein or a Dolcetto d'Alba also work well with the blue cheese while balancing the sweetness of any pan-roasted scallions that may be added to the dish.

Mustard

Mustard can be added to risotto to create a unique and tasty dish. Dusseldorf mustard, which is smooth and creamy, works particularly well in risotto. However, other types of mustard such as Creole or stone-ground can also be used to create a different flavour profile. When making a mustard risotto, it is recommended to add the mustard a tablespoon at a time towards the end of cooking, tasting as you go to ensure the desired flavour is achieved.

Mascarpone, Parmesan, and mozzarella

Mascarpone

Mascarpone is a soft Italian cheese with a mild flavour, making it suitable for both sweet and savoury dishes. It is commonly used in the traditional Italian dessert, tiramisu. Adding mascarpone to your risotto will make it extra creamy and add a bit of tanginess to it. You can find it in grocery stores near the feta and goat cheese, and if you can't find it, cream cheese can be used as a substitute.

A lemon risotto recipe with mascarpone involves infusing the broth with lemon peels and saffron, which lends an extra flavour and beautiful colour to the dish. The risotto is then made by sauteing shallots and garlic, adding the rice, deglazing the pot with wine, and gradually adding the warm broth. Finally, the lemon juice, mascarpone, and parmesan are stirred in, and the dish is seasoned with salt and pepper.

Parmesan

Parmesan is the most traditional cheese used in risotto, stirred in at the very end of cooking to boost the creaminess and lend its signature salty, nutty flavour. It is made from cow's milk and has a strong, sharp flavour.

A simple parmesan risotto recipe involves sauteing onions, stirring in the rice and garlic, adding wine, and then gradually adding warm broth until the rice is tender and creamy. Finally, the parmesan and other seasonings are stirred in. This dish can be served as a side or paired with proteins like chicken, shrimp, or salmon to make it a complete meal.

Mozzarella

Mozzarella, either shredded or fresh, can be added to risotto for a delicious cheese pull. Fresh mozzarella is usually added in cubes, stirred into the risotto just before serving so that it melts slightly but still maintains its shape.

A basic tomato and mozzarella risotto recipe involves sauteing garlic, adding halved cherry tomatoes, tossing in basil, and stirring in the mozzarella and grated parmesan at the end. This dish can be served as a main course or a side.

Taleggio, Gruyere, and Pecorino Romano

Risotto is traditionally made with Parmesan cheese, but there are many other cheeses that can be used to add a unique twist to this classic dish. Here are some ideas for cheeses that go well with risotto: Taleggio, Gruyere, and Pecorino Romano.

Taleggio

Taleggio is a semi-soft washed-rind cheese made with cow's milk. It is a rich and creamy cheese that gives risotto a velvety softness. When used in risotto, it adds a full, delicious, and satisfying flavour. It is perfect for a winter meal and goes well with a full-bodied red wine, such as Pinot Noir or Barolo. When making Taleggio risotto, it is important to trim off the thick rind and cut the cheese into small cubes or thin slices before stirring it into the dish.

Gruyere

Gruyere is a shredded cheese that can add a creamy and rich flavour to risotto. It pairs well with ingredients such as asparagus, mushrooms, and lemon juice. Gruyere risotto can be a comforting and indulgent dish, perfect for a cosy night in.

Pecorino Romano

Pecorino Romano is a hard sheep's milk cheese that is sharper, saltier, and tangier than Parmesan. It adds a bold and salty flavour to risotto, giving it a unique character. This cheese is ideal for those who enjoy a strong, sharp flavour in their dishes. When making Pecorino Romano risotto, it is important to use high-quality cheese to achieve an authentic and robust flavour.

Camembert, Gorgonzola, and steak

While risotto is traditionally made with Parmesan, there are many other cheeses that pair well with it. Here are some ideas for incorporating Camembert, Gorgonzola, and steak into your risotto:

Camembert Risotto

Camembert is a soft, creamy cheese that can add a rich and indulgent twist to your risotto. To make a Camembert risotto, you can follow a traditional risotto recipe and simply substitute Camembert for Parmesan. However, for a more complex dish, you can try adding some complementary ingredients. For example, Camembert pairs well with mushrooms, so you could include some sliced mushrooms in your risotto. You could also add a touch of cream or crème fraîche to enhance the creaminess of the dish. Finally, a sprinkle of fresh parsley can add a pop of colour and a fresh flavour to balance the richness of the cheese.

Gorgonzola Risotto

Gorgonzola is a bold, flavourful blue cheese that can take your risotto to the next level. A simple Gorgonzola risotto recipe might include chicken or vegetable stock, butter, onion, Arborio rice, white wine, Parmesan, chives, salt, and pepper. However, if you want to highlight the flavour of the Gorgonzola, consider adding some porcini mushrooms. Their earthy flavour pairs well with the tanginess of the Gorgonzola. You can also experiment with other ingredients, such as walnuts or honey, which complement the sweetness and creaminess of the cheese.

Steak Risotto

A steak risotto is a hearty and satisfying dish that combines juicy beef steak with creamy risotto. This dish typically includes ingredients such as olive oil, salt, pepper, garlic, butter, onion, Arborio rice, white wine, beef stock, Parmesan cheese, and vegetables like mushrooms and peas. The key to this dish is to cook the steak separately and add it back into the risotto at the end to ensure it remains juicy and tender. Steak risotto is a great option for a one-pan meal that ticks all the boxes for protein and carbs. It's also freezer-friendly, making it perfect for meal prep.

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