📝 About This Recipe
This luxurious northern Italian classic is the ultimate comfort food, blending the creamy texture of premium Carnaroli rice with a velvety, complex sauce made from four iconic cheeses. Each bite offers a harmonious balance of sharp Gorgonzola, nutty Fontina, buttery Parmigiano-Reggiano, and mild, melty Taleggio. It is a masterclass in technique and flavor, turning humble pantry staples into a sophisticated masterpiece that celebrates the rich dairy heritage of Lombardy and Piedmont.
🥗 Ingredients
The Rice and Aromatics
- 320 grams Carnaroli or Arborio rice (high-quality superfino rice is essential)
- 1 Shallot (finely minced)
- 50 grams Unsalted butter (divided into two portions)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Extra virgin olive oil (high quality)
The Liquid Gold (Broth)
- 1.2 liters Vegetable or light chicken stock (kept at a steady simmer)
- to taste Sea salt (be cautious as cheeses are salty)
The Four Cheeses (Quattro Formaggi)
- 60 grams Fontina Val d'Aosta (cubed small, rind removed)
- 50 grams Gorgonzola Dolce (crumbled)
- 50 grams Taleggio (cubed, rind removed)
- 60 grams Parmigiano-Reggiano (freshly and finely grated)
The Finishing Touches
- 2 tablespoons Fresh chives (finely snipped)
- to taste Black pepper (freshly cracked)
- 1/4 cup Toasted walnuts (roughly chopped for garnish)
👨🍳 Instructions
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1
Place your stock in a medium saucepan over medium heat. Bring it to a gentle simmer and keep it warm throughout the entire cooking process; adding cold stock to the rice will shock it and ruin the creamy consistency.
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2
In a heavy-bottomed wide pot or 'sautoir', heat the olive oil and half of the butter (25g) over medium-low heat.
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3
Add the minced shallot to the pot. Sauté gently for 3-4 minutes until translucent and soft, ensuring they do not brown or pick up color.
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4
Increase the heat to medium and add the rice. This is the 'tostatura' phase. Stir constantly for 2-3 minutes until the edges of the grains become translucent but the center remains white. You should hear a slight 'clicking' sound as the rice toasts.
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5
Pour in the white wine. Stir until the liquid has been completely absorbed by the rice and the sharp smell of alcohol has evaporated.
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6
Add your first ladle of hot stock to the rice. Stir frequently. Wait until the liquid is almost fully absorbed before adding the next ladle.
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7
Continue adding stock one ladle at a time for about 16-18 minutes. Stirring is key here; it rubs the starch off the grains to create that signature creamy 'all'onda' texture.
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8
While the rice cooks, prepare your cheese blend. Ensure all rinds are removed and cheeses are cut into small, uniform pieces to ensure even melting.
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9
Taste the rice around the 15-minute mark. It should be 'al dente'—firm to the bite but not crunchy. If it needs more time, add a final half-ladle of stock.
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10
Once the rice is cooked, remove the pot from the heat immediately. This is crucial for the 'mantecatura' (enriching) process.
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11
Add the remaining cold butter, Fontina, Gorgonzola, Taleggio, and Parmigiano-Reggiano. Stir vigorously with a wooden spoon to emulsify the fats and cheeses into a creamy sauce.
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12
Cover the pot with a lid and let it rest for 2 minutes. This allows the flavors to meld and the texture to settle.
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13
Give it one final stir. If the risotto seems too thick, add a splash of hot stock to loosen it. It should flow like lava when poured onto a plate.
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14
Serve immediately on warmed flat plates. Tap the bottom of the plate to help the risotto spread out evenly.
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15
Garnish with freshly cracked black pepper, snipped chives, and a sprinkle of toasted walnuts for a delightful crunch.
💡 Chef's Tips
Always use hot stock; adding cold liquid stops the cooking process and prevents starch release. Choose Carnaroli rice if possible; it has a higher starch content and holds its shape better than Arborio. Don't over-salt early on; the Gorgonzola and Parmigiano bring a significant amount of sodium to the finish. Mantecatura must be done off the heat to prevent the cheese from separating and becoming oily. If you can't find Taleggio, a mild Brie or Camembert can work as a substitute for that creamy, funky element.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Gavi di Gavi or a dry Riesling to cut through the richness. Serve as a 'Primi' followed by a light arugula salad with a lemon vinaigrette to cleanse the palate. A glass of light-bodied red, such as a Barbera d'Asti, also complements the earthy notes of the Gorgonzola. For an extra touch of luxury, drizzle a few drops of aged balsamic vinegar or truffle oil over the top before serving.