Cheese And Risotto: Perfect Pairing For Flavorful Dish

Risotto is traditionally made with Parmesan cheese, which is stirred in at the end of cooking to boost the rice's creaminess and add a salty, nutty flavour. However, there are many other types of cheese that can be used in risotto, such as Pecorino Romano, mascarpone, mozzarella, cheddar, Taleggio, Fontina, Gruyere, Gorgonzola, and more.

Mozzarella, Fontina and Parmesan

Mozzarella, Fontina, and Parmesan are all excellent choices for a risotto. These three cheeses are a match made in heaven, resulting in a creamy, cheesy delight that is sure to impress.

To make the most of these cheeses in your risotto, it is recommended to use freshly shredded mozzarella and fontina, with freshly grated parmesan. The fresh mozzarella, in particular, will give you those glorious cheese pulls while still maintaining some texture. For the best results, dice the mozzarella into cubes and stir them into your risotto just before serving.

Fontina is a semi-soft cheese with a toned-down flavour that melts like a dream and has a touch of funk. It can be grated generously and leftovers can be used in casseroles or frittatas. Fontina is a great choice if you are looking for a cheese that is a little less intense.

Parmesan is the traditional choice for risotto, stirred in at the very end of cooking to boost the creaminess of the rice and lend its signature salty, nutty flavour to the dish. It is a hard cheese that grates easily and provides a sharp, salty, tangy flavour.

When combined, these three cheeses create a rich and indulgent risotto that is sure to satisfy any cheese lover.

Parmesan, Swiss, Fontal or Gruyere, and Gorgonzola

Risotto is traditionally made with Parmesan, which is stirred in at the end of cooking to boost the rice's creaminess and add a salty, nutty flavour. However, there are many other cheeses that can be used to make risotto, and the possibilities are endless.

Swiss cheese is a good alternative to Parmesan, and can be used to make a creamy, rich risotto. Fontal (or Fontina) is another semi-soft cheese that melts well and has a nutty, buttery flavour. Gruyere is similar to Fontal in texture but has a stronger flavour, and is often used in French onion soup. Gorgonzola is a blue cheese that can be used to make a "killer risotto" that pairs well with steak.

Cheddar, Romano or Asiago

Risotto is traditionally made with Parmesan cheese, but that doesn't mean you can't experiment with different varieties. In fact, the world of this comfort-food staple has almost infinite boundaries.

Cheddar

While not an Italian cheese, the crowd-pleasing tendencies of cheddar are hard to ignore. It melts well, and if you opt for the sharp variety it delivers a nice nuttiness. Either white or yellow cheddar will work, but the latter will lend a yellow hue to the dish, reminiscent of classic mac and cheese. Celebrity chef Nigella Lawson has a recipe for a cheddar cheese risotto, which she describes as "the starchy rice, the sharp cheddar, both are the perfect counterpoint for each other".

Romano

Pecorino Romano is like Parmesan's funky cousin. It's a hard cheese that grates like Parmesan, but since it's made from sheep's milk, it's sharper, saltier, and tangier. If you've ever tasted the classic Roman pasta cacio e pepe, you'll understand the kick of flavour it delivers.

Asiago

Asiago is a cow's milk cheese with a buttery texture and a slightly sweet, nutty flavour. It's one of the most classic choices for French onion soup, which is an indication of its creamy, melty factor.

Goat cheese

To make a goat cheese risotto, you will need risotto rice, such as Arborio rice, broth, butter, olive oil, white wine, and, of course, goat cheese. You can use either plain or herbed goat cheese, and marinated goat cheese works well too as it has a touch more flavour. You will also need a shallot or onion, and some fresh herbs like basil to garnish.

The process of making the risotto is simple: first, sauté the shallot or onion until soft, then add the rice and toast it for about a minute. Next, deglaze the pan by adding the wine and scraping up any browned bits. Keep stirring and cooking until the wine has almost entirely evaporated. Then, start adding the broth a little at a time, stirring often, until the rice is tender. Finally, add the goat cheese while the pan is still warm and stir to combine. You can also add some extra broth to loosen the risotto if it becomes too thick.

Camembert

Chicken Camembert Risotto

This recipe combines chicken, camembert, and risotto rice for a hearty, creamy dish. The camembert is added towards the end of the cooking process, along with thickened cream, to create a smooth, rich sauce. The addition of fresh thyme and parsley adds a subtle herb flavour to the dish.

A vegetarian option, this risotto combines the nutty flavour of camembert with earthy mushrooms. The mushrooms are cooked separately and added to the risotto at the end, along with the camembert. This recipe also includes cream, adding to the creamy texture of the dish.

Tips for Using Camembert in Risotto

• Camembert should be at room temperature when added to the risotto, to ensure it melts smoothly and creates a creamy texture.
• Camembert can be chopped or cubed and added directly to the risotto, or melted separately and combined with cream to create a cheese sauce.
• The cheese should be added towards the end of the cooking process to ensure it does not overcook and separate.
• Camembert pairs well with a variety of ingredients, including chicken, mushrooms, and herbs such as thyme and parsley.
• For a stronger flavour, a combination of cheeses can be used, such as camembert and parmesan or gorgonzola.

Frequently asked questions