10 cheese risotto recipes for a sophisticated and practical dish

Cheese risotto is ideal for those looking for a practical yet delicious dish to impress at a special dinner. Although it seems complicated, the preparation is simple, and the result is a neat and complete meal. Next, check out recipes with different combinations, for all tastes and pockets: from traditional versions to others made with regular rice.

1. Parmesan cheese risotto

Ingredients

• 10 g of flaked almonds
• 50 g of butter
• 1 chopped onion
• 300 g Italian carnaroli rice
• 50 ml dry white wine
• salt to taste
• White pepper to taste
• 1 liter of boiling water
• 2 tablespoons of fresh cream
• 100 g grated parmesan cheese

Preparation mode

1. Toast the almonds in the pan that will be used for the risotto. Remove them and reserve;
2. In the pan, place the butter and onion. Sauté until wilted and starting to become transparent;
3. Add the rice and sauté quickly, stirring so that the grains are covered in butter;
4. Add the wine, salt and pepper. Stir and wait for the mixture to boil;
5. Put the boiling water and cook until the rice starts to soften;
6. Add the fresh cream and just over half of the Parmesan cheese. Shake well;
7. Turn off the heat and transfer the risotto to a platter;
8. Finish with the rest of the Parmesan and the toasted almonds.

2. Saffron cheese risotto

Ingredients

• 1/2 chopped onion
• Olive oil
• turmeric to taste
• 300 g rice (common or arborio)
• 2 chicken broth tablets
• 1.5 liter of hot water
• 30 g grated parmesan cheese
• 200 g grated mozzarella cheese

Preparation mode

1. In a pan, sauté the onion in 1 strand of olive oil until wilted;
2. Add the saffron and rice, stir to incorporate and sauté for 1 minute;
3. Dissolve the chicken broth tablets in the boiling water;
4. Then add this broth to the rice little by little, stirring constantly and without letting it dry completely;
5. When the rice is cooked and creamy, turn off the heat. Incorporate the parmesan and mozzarella;
6. Wait for the cheeses to melt and it’s ready to serve!

3. Cheese risotto with bacon

Ingredients

• 200 g of bacon
• Olive oil
• 1 chopped onion
• 3 minced garlic cloves
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 cups of vegetable broth
• 1 to 2 cups grated Parmesan cheese
• 2 tablespoons of butter
• salt to taste

Preparation mode

1. Fry the bacon in a drizzle of olive oil, stirring occasionally, until golden. Reserve the bacon in a container with paper towels;
2. In the pan with the oil, add the onion and garlic. Mix well and let it cool a little;
3. Add the rice and sauté a little more, stirring constantly;
4. Add the wine and stir until it evaporates completely;
5. Start adding the vegetable broth. Add 2 ladles at a time, stirring until the water dries up before adding more broth;
6. Cook the rice until al dente, then add some of the fried bacon and Parmesan cheese;
7. Turn off the heat and add the butter. Stir well, adjust the salt and serve with the remaining bacon.

4. Cheese risotto with hearts of palm

Ingredients

• 1 medium onion in cubes
• 2 tablespoons of butter
• 2 cups arborio rice
• 2 chicken broth tablets
• 1 liter of hot water
• 1 cup dry white wine
• 150 g shredded mozzarella cheese
• 100 g of chopped gouda cheese
• 200 g of chopped palm heart
• salt to taste

Preparation mode

1. In a pan, sauté the onion in half the butter until golden;
2. Add the rice, stir and let it cook for a while;
3. Dissolve the chicken broth tablets in the water. Add part of this broth to the pan, until it covers the rice;
4. Cook, stirring constantly, until the rice is almost dry. Add half of the wine and mix again until dry;
5. Repeat the process, adding the broth and wine little by little, incorporating and stirring until the rice is creamy and al dente;
6. Lower the heat, add the mozzarella and mix. Then, incorporate the gouda cheese and the heart of palm;
7. If necessary, adjust the salt. Add the rest of the butter, stir well and enjoy!

5. Cheese risotto with leek

Ingredients

• 1/2 large chopped onion
• 4 tablespoons of butter
• 2 cups arborio rice
• 2 chopped leek stalks
• 1/2 cup dry white wine
• 1 liter of hot vegetable broth
• 150 g of chopped brie cheese
• 50 g grated parmesan cheese

Preparation mode

1. Add the onion and 2 level tablespoons of butter to a pan and heat until golden;
2. Add the rice, mix to incorporate well and sauté quickly;
3. Add the leeks, stir and add the white wine. Continue mixing until it evaporates completely;
4. Gradually add the broth, stirring constantly, until the rice is cooked;
5. When the risotto is very creamy, turn off the heat and add the brie cheese;
6. Add the Parmesan cheese and the rest of the butter, mix well and it’s ready.

6. Cheese risotto with cottage cheese

Ingredients

• 2 tablespoons of olive oil
• 1/2 chopped onion
• 3 minced garlic cloves
• 1 cup of rice
• 80 ml dry white wine
• 1/2 cup of peas
• 720 ml hot vegetable broth
• salt to taste
• Black pepper to taste
• 10 cherry tomatoes, sliced
• 220 g of cottage cheese
• 100 g grated parmesan cheese
• green smell to taste

Preparation mode

1. In a pan, sauté the onion in the oil until it becomes translucent.
2. Add the garlic and let it cook for another 1 minute;
3. Put the rice and sauté until dry, then add the wine and mix until it evaporates;
4. Incorporate the peas and vegetable broth;
5. Season with sa, black pepper and cook, with the pan half open, until the rice is ready. If necessary, add more broth or hot water;
6. When the rice is cooked, add the tomatoes, the curd and the grated Parmesan;
7. Stir well, finish with the green smell and serve right away.

7. Cheese risotto with cream cheese

Ingredients

• 1 tablespoon of olive oil
• 1 cup arborio rice
• 1/2 cup dry white wine
• 550 ml of boiling water
• 1 vegetable bouillon cube
• 1/2 cup grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 2 tablespoons of cream cheese
• salt to taste

Preparation mode

1. Over medium or low heat, sauté the rice in olive oil. Stir for about 1 minute, until lightly golden;
2. Add the wine and sauté until the alcohol evaporates and the rice is loose;
3. Dissolve the bouillon cube in the boiling water. Then, add this broth to the rice little by little (1 to 2 ladles at a time), always stirring until the liquid almost dries up;
4. When the risotto is almost ready, add the Parmesan, mozzarella and cream cheese. Mix until very creamy;
5. Adjust the salt and you’re ready to enjoy!

8. Brie cheese risotto

Ingredients

• butter to taste
• Extra virgin olive oil to taste
• 1 chopped onion
• 1 cup carnaroli rice
• 1 cup dry white wine
• Boiling homemade beef broth
• 150 g of brie cheese
• salt to taste
• black pepper to taste

Preparation mode

1. In a pan, heat a little butter and oil and sauté the onion;
2. Add the rice, mix well and sauté lightly;
3. Add another drizzle of olive oil and white wine. Stir constantly until the alcohol evaporates;
4. Then gradually add the beef broth. Continue stirring and adding broth until the risotto is al dente;
5. When the rice is cooked and creamy, turn off the heat and add the brie cheese in pieces;
6. Finish with salt, black pepper and more butter. Mix well and enjoy!

9. Cheese risotto with filet mignon

Ingredients

• 1 strand of olive oil
• 2 filet mignon medallions
• salt to taste
• Black pepper to taste
• 1 teaspoon minced garlic
• 1 tablespoon chopped onion
• 220 g semi-ready cheese risotto
• Water

Preparation mode

1. In a frying pan, put the oil and fry the medallions on both sides. Season with salt, pepper, garlic and onion. Reserve;
2. In a pan, add the risotto mixture. Add a little water and let it cook for 2 to 3 minutes;
3. Transfer the risotto and filet mignon to a plate and you’re ready to serve!

10. 4 cheese risotto

Ingredients

• 5 tablespoons of olive oil
• 2 tablespoons of butter
• 1/2 onion grated or chopped
• salt to taste
• 3 minced garlic cloves
• 2 cups of arborio rice
• 50 ml dry white wine
• 1 liter of hot beef or vegetable broth
• Black pepper to taste
• 50 g of shredded gorgonzola cheese
• 100 g grated parmesan cheese
• 100 g of shredded cheese
• 100 g shredded mozzarella cheese

Preparation mode

1. Place the oil and 1 tablespoon of butter in a pan. Add the onion and a pinch of salt and sauté a little;
2. Add the rice and mix well until it dries up a bit;
3. Add the garlic and wine, stirring constantly until the alcohol evaporates;
4. Start adding the broth little by little. Add 2 ladles at a time, stirring constantly until the rice dries;
5. Let the risotto cook for 14 to 20 minutes, until al dente. Season with black pepper, add 1 tablespoon of very cold butter and mix;
6. Lower the heat and add the gorgonzola cheese, stirring until it melts;
7. Then put the Parmesan, Minas cheese and mozzarella. Mix well and turn off;
8. Is ready! Serve with your favorite accompaniments.

Bet on your favorite combination and be ready to impress your guests! And, to vary the flavor in the next preparation, also check out these leek risotto recipes.