Four Cheese Risotto

We love a good risotto and this one is just spectacular. Big welcome Chef Aniello (to learn more about him and his thoughts on personal chef industry, read here ) - our newest chef joining the platform and he is sharing an incredible recipe for a Four Cheese Risotto with Gorgonzola, Asiago, Brie and Parmigiano🤤. Do you really need more convincing?

This recipe is perfect for a family meal, comfort food and entertaining! Let's go 🧑‍🍳


320g Carnaroli rice

50g Gorgonzola

50g Asiago

30g Brie

150g Parmigiano-Reggiano grated

1 Onion, finely chopped

40ml dry white wine

100g Olive oil

600ml vegetable stock

100g Butter

1 Pear, cut into small cubes

100g Walnuts

1 small glass of Port liquor

2g Coffee powder

Salt & Pepper to taste


1. Toast the walnuts in the oven for 7 min at 160 degrees, let cool down and then blitz or cut in small pieces

2. In a pan melt 50g of butter and sauté the pear for 30 seconds. Pour the port and let it evaporate, and quickly move to a large trail to cool down

3. In another pan sauté onion with Olive Oil until soft and translucent. Add rice and toast for 3 mins (stirring often), then add the wine, stir, and let the rice absorb the wine

4. Slowly add vegetable stock, season, and let it simmer at low heat. Let it absorb and carry on this way adding stock a little at a time for 13-15 minutes

5. Remove the rice from the heat, it should be creamy in texture, stir in butter and the 4 kinds of cheese

6. Mix ingredients gently, place the lid on the pan and rest for 3 mins

7. Spoon the risotto into flat serving plates, finish with walnuts crumble and the coffee powder

Bon Appétit 💫

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