The four-cheese risotto, like the Four-cheese Pasta, is one of the most beloved first courses of Italian cuisine and also an exceptional one-dish meal: creamy, comforting and rich in flavor, it’s the perfect choice when you want to serve a winter risotto or a warm autumn risotto that feels reassuring. A seemingly simple recipe that, if prepared correctly, delivers a natural creaminess like the Gorgonzola and Onion Risotto or the Pecorino, Onion and Honey Risotto, and a perfect balance between the different cheeses, like in a four-cheese pinsa. In this creamy four-cheese risotto recipe, just as I already did for the oven-baked four-cheese risotto, I show you how to achieve a soft, well-bound result without using cream, following all the essential steps: from the initial soffritto to toasting the rice, cooking with hot broth, to the final creaming. The secret lies here: in the timing, the gestures and the choice of cheeses.
To make this four-cheese risotto we use provola, fontina, mild gorgonzola and Grana Padano, a mix that gives flavor, aroma and a velvety texture. The cheeses are added at the end of cooking, in the center of the risotto, so they melt slowly and blend with the rice, creating the creaminess that makes this recipe irresistible.
This four-cheese risotto recipe is ideal for a family lunch, a casual dinner, or whenever you crave a simple but satisfying dish. By following the steps, you will get a creamy, well-creamed four-cheese risotto ready to serve, just like in the best home kitchens. If you’re looking for an easy four-cheese risotto recipe, clearly and thoroughly explained, you’re in the right place: here you’ll find all the tips to avoid mistakes and bring a balanced, flavorful first course with perfect texture to the table. Let’s go to the kitchen now, but before we start, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for making creamy four-cheese risotto
- 1 3/4 cups Carnaroli rice (or other risotto rice)
- 3 cups vegetable broth
- 1 1/4 cups whole milk (or semi-skimmed)
- 3.5 oz provola (mild or Gruyère-style)
- 1/3 cup dry white wine
- 3.5 oz fontina
- 3 oz gorgonzola (spicy)
- 3 tbsp butter
- 1/2 cup Grana Padano, grated (or Parmesan)
- 1 onion (about 2.5 oz (70 g))
- to taste salt (only if needed)
- to taste black pepper
Tools
- Pot
Steps to make the four-cheese risotto
To make the creamy four-cheese risotto, finely chop the onion and let it soften in the butter in a saucepan over low heat.
Add the rice and toast it for 2 minutes, stirring.
Deglaze with the white wine and let it evaporate.
Begin cooking by adding the hot broth little by little, continue for about 15–18 minutes, stirring often and adding broth as needed.
You don’t need to use all the liquid; the important thing is that the last liquid you add is the milk, a key ingredient for an extra-creamy result.
Cut the provola, fontina and gorgonzola into cubes,
and with the heat turned off, add the cheeses to the risotto.
Add the Grana Padano and stir (mantecatura) until you obtain a creamy, well-bound four-cheese risotto.
Let it rest for one minute and serve immediately, with a sprinkle of pepper if desired.
Storage notes and tips
The four-cheese risotto is at its best right after creaming, when it’s creamy, enveloping and the cheeses are perfectly melted. It’s one of those recipes best enjoyed immediately, as soon as it’s served. If you have leftovers, you can store the creamy four-cheese risotto in the refrigerator in an airtight container for up to 24 hours.
When reheating, add a tablespoon of milk or hot broth and stir gently over low heat to restore the dish’s creaminess. Avoid the microwave, which tends to separate the cheeses.
Choose quality cheeses, not too aged, to avoid the risotto becoming stringy or overly salty.
Add the cheeses with the heat off, mixing gently: this is the secret to a four-cheese risotto without cream, naturally creamy.
Season with salt carefully, because the cheeses release saltiness during the final stirring; usually the broth’s saltiness is enough, but if it’s too salty, dilute it with water.
FAQ (Questions and Answers)
Which four cheeses are best for the risotto?
For a creamy four-cheese risotto it’s ideal to use cheeses that melt well and have balanced flavors. In this recipe we use gorgonzola, fontina, provola and Grana Padano, a combination that makes the risotto enveloping, aromatic and naturally creamy.
Can you make four-cheese risotto without cream?
Yes, and it’s actually the best way. Four-cheese risotto without cream is lighter and more authentic: the creaminess is achieved through proper stirring (mantecatura) and by adding the cheeses off the heat.
How to prevent the four-cheese risotto from becoming stringy?
The secret is not to use cheeses that are too aged and not to stir vigorously. Add the cheeses off the heat, gently mixing. This way homemade four-cheese risotto stays creamy and not rubbery.
Should four-cheese risotto be salted?
Yes, but very carefully and only if necessary. The cheeses already release a lot of saltiness, so salt should be added little by little, especially in the broth. Always taste before adding more salt.
Can you prepare the four-cheese risotto in advance?
Four-cheese risotto is a dish that tastes best when freshly made. If necessary, you can prepare most of it in advance and finish (mantecare) at the last moment, adding a tablespoon of hot broth to revive the creaminess.
Can I change the cheeses in the recipe?
Of course. Four-cheese risotto is very versatile: you can substitute one of the cheeses with taleggio, Asiago or caciocavallo depending on taste and what you have at home, always keeping a balance between creaminess and saltiness.
