Four Cheese Risotto, or better yet Risotto ai Quattro Formaggi as we call it in Italy, is one of the most beloved and appreciated risottos, a traditional recipe created mostly as a recipe to employ the leftover cheese in the refrigerator. Get ready to taste a first course with really a unique taste.
The Risotto ai Quattro Formaggi recipe is a relatively very easy and fast recipe, a variation of the classic Parmesan Risotto (Risotto alla Parmigiana) of which it retains the preparation except for the creaming phase (mantecatura). The main difference with Parmesan Risotto is that, besides Butter and grated Parmesan, more cheese types are added to finish the dish. The cheese you should use it’s pretty much up to you (and your leftovers in the fridge) but we advise to try and use Parmesan Cheese, Emmental Cheese, Taleggio Cheese and Gorgonzola Cheese.
When preparing Italian 4 Cheese Risotto it is important that you put little to no salt during cooking since the flavor will be provided by the cheeses you will use, so we recommend that you adjust the salt only after mantecatura (final creaming phase).