Cheese risotto: 5 versions you need to know

Risotto is a dish that everyone likes! While its sophisticated looks make everyone think it’s a complicated meal to prepare, we prove it’s not! This is because, in addition to being easy, our cheese risotto recipes are ready up to 40 minutes! So yeah, isn’t it?

So don’t waste any more time! enjoy for surprise the family for lunch of today. In fact, the best part about risotto is that you can make this tasty dish with ingredients you have around the house. Check out our options below and make everyone’s mouth water!

Risotto with bacon and cheese

Risotto with cheese and bacon – Photo: Stela Handa

Time: 30 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 150 g of diced bacon
• 2 tablespoons of butter
• 1 diced onion
• 1 glass of dry white wine
• 1 1/2 cups (tea) of arborio or carnaroli rice
• 1 cube of vegetable broth
• 4 cups of hot water (tea)
• 4 tablespoons of grated Parmesan
• 4 tablespoons of grated gouda or provolone cheese
• 4 tablespoons of cream cheese
• Salt and black pepper to taste

Method of preparation:

1. In a skillet, over medium heat, saute the bacon in its own fat, stirring until browned.
2. Remove from the oven and drain on absorbent paper.
3. Remove the fat and in the same pan, over medium heat, melt the butter.
4. Saute the onion for 2 minutes.
5. Add the rice and the water with the wine.
6. Sauté for 2 minutes and gradually add the vegetable broth dissolved in the hot water, stirring until it evaporates.
7. Continue watering as the stock evaporates.
8. Cook for 15 minutes or until rice is tender and creamy.

Risotto with four cheeses

Risotto with four cheeses – Photo: André Fortes

Time: 40 minutes

Performance: 4 portions

Difficulty: average

Ingredients:

• 3 cubes of vegetable broth
• 1 liter of boiling water
• 1 chopped onion
• 2 tablespoons of olive oil
• 2 cups uncooked arborio rice
• 1/2 glass of dry white wine
• 3 cups broth (vegetable)
• 1/2 cup cream cheese (100 g)
• 100 g of grated mozzarella
• 50 g of grated parmesan
• 50 g of grated provolone
• 1 jar of cream (300 g)
• Salt and black pepper to taste

Method of preparation:

1. Dissolve the stock cube in boiling water and set aside.
2. Meanwhile, in a skillet over medium heat, saute the onion in the olive oil until wilted.
3. Add the rice and mix
4. Add the white wine and continue mixing.
5. When the wine has completely evaporated, start adding the vegetable broth set aside, little by little, stirring constantly.
6. When the rice is al dente, add the ricotta, mozzarella, parmesan and provola
7. Mix and finish with the milk cream
8. If necessary, season with salt and pepper.
9. Serve immediately, as desired, sprinkled with grated cheese and garnished with fresh thyme.

breaded risotto

Breaded risotto – Photo: Photographic Emporium

Time: 40 minutes

Performance: 4 portions

Difficulty: easy

Ingredients:

• 1 tablespoon of saffron
• 1/2 cup hot water (tea)
• 2 liters of cold water
• 4 beef bouillon cubes
• 3 tablespoons of olive oil
• 3 tablespoons of butter
• 1 grated onion
• 1 and 1/2 cups of carnaroli rice
• 1/2 glass of dry white wine
• 2 tablespoons cold butter, cubed
• 3 tablespoons of grated Parmesan
• salt to taste
• Grated Parmesan for dusting

Method of preparation:

1. Mix saffron with 1/2 cup (tea) hot water and set aside.
2. Boil the cold water with the saffron set aside and the meat broth.
3. In a frying pan, heat the oil with the butter over medium heat and fry the onion until transparent.
4. Add the rice and sauté for 5 minutes.
5. Add the wine and stir for 3 minutes or until it evaporates.
6. Gradually add the water with the broth and saffron until the rice softens.
7. Turn off and add the cold butter and Parmesan.
8. Mix everything together, season with salt and then serve sprinkled with grated Parmesan.

Cheese risotto with leeks

Cheese risotto with leek – Photo: Empório Fotografo

Time: 40 minutes

Performance: 2 portions

Difficulty: easy

Ingredients:

• 4 cups of water (tea)
• 2 cubes of vegetable broth
• 5 tablespoons of butter
• 1 grated onion
• 1 cup garlic (minced)
• 1 cup uncooked carnaroli rice
• 1/2 glass of dry white wine
• salt to taste
• 1/2 cup Parmesan (grated)
• 6 tablespoons unsweetened sour cream

Method of preparation:

1. Over medium heat, heat the water and vegetable stock until boiling.
2. Turn off and reserve.
3. In another heavy-bottomed skillet, heat 3 tablespoons of the butter over medium heat and saute the onion and leek until soft and translucent.
4. Put the rice and fry for 2 minutes.
5. Add the wine and wait for it to evaporate.
6. Add 1 ladle of water with the broth, lower the heat and wait for it to dry.
7. Stir, adding the broth, little by little, until the rice is soft.
8. Season with salt.
9. Turn off and stir in the remaining butter, Parmesan and milk cream.
10. Then serve the risotto.

Rice risotto with 4 cheeses

Rice risotto with 4 cheeses – Photo: Rodrigo Moreira

Time: 20 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1/2 cup Parmesan (grated)
• 1/2 cup blue cheese mashed with a fork
• 1/2 cup grated mozzarella
• 1/2 cup grated Gouda cheese
• 1 cup of milk (tea)
• 6 cups of water (tea).
• 1 cube of vegetable broth
• 2 tablespoons of butter
• 1 tablespoon of oil
• 1 chopped onion
• 4 cups rice (washed and drained)
• 1 glass of dry white wine
• 3 tablespoons of sour cream
• Chopped fresh herbs for sprinkling

Method of preparation:

1. Put the cheeses and milk in a saucepan and bring to low heat, stirring constantly, with a wooden spoon until it melts.
2. In another saucepan, boil the water with the vegetable broth.
3. In a thick-bottomed pan, heat the butter with the oil and fry the onion until soft.
4. Put the rice and fry for 3 minutes.
5. Add the white wine, stirring constantly and wait for it to dry.
6. Put a shell of temperate water and, stirring constantly, wait for it to dry and add the remaining water.
7. Wait for the rice to become soft and add the cream cheese, stirring constantly, over low heat.
8. Turn off the heat and mix the cream vigorously with a wooden spoon.
9. Then serve sprinkled with chopped fresh herbs.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.