There are dishes that need no introduction because they speak for themselves as soon as they come out of the oven. The oven-baked four-cheese gratin risotto is one of those: creamy inside, with a golden crust on top that immediately invites you to dig your spoon in, just like you would with a typical creamy Four-Cheese Risotto or the more traditional four-cheese pasta.
A winter risotto and autumn risotto that’s simple, finished with a blend of cheeses that melt slowly, wrapping every grain in a rich, embracing cream. Then the trip to the oven — that moment when everything changes: the surface gratinates, the kitchen fills with aroma, and an everyday first course turns into something special.
It’s the risotto for slow Sundays, for tables set without hurry, for meals that taste like family. A first course that pleases everyone, perfect when you want to pamper yourself or bring something indulgent to the table without complicating your life.
Because sometimes one spoonful is enough to feel at home.
And this risotto knows a lot about home!
Ready to make it together? Let’s run to the kitchen, but first a reminder: if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 25 Minutes
- Portions: 5-6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Oven-baked four-cheese gratin risotto: preparation…
- 2 cups Carnaroli rice (for risottos)
- 3.5 oz Taleggio (or fontina)
- 3.5 oz Smoked provola (or another cheese such as Emmental if you prefer)
- 3.5 oz Gorgonzola (spicy or mild)
- 1 cup grated cheese (Grana Padano or Parmigiano-Reggiano)
- 1 onion (large)
- to taste extra virgin olive oil
- to taste vegetable broth (or boiling salted water)
Tools
- Pot
- Baking dish
- Oven
Preparation of the oven-baked four-cheese gratin risotto
To make the oven-baked four-cheese risotto, peel and chop a large onion, place it in a pot and add a generous splash of olive oil.
Sauté it well, then add the rice.
Toast the rice, then proceed as you would for a regular risotto, adding boiling salted water or hot broth gradually.
Meanwhile, cut the mix of cheeses you’ve chosen — use what you love. I chose the ones indicated in the recipe.
Remove the rice from the heat when the grain is still quite al dente, but not raw. Add a ladle of broth, stir, add the cheese mixture and let everything melt a little.
Pour the rice into a baking dish, sprinkle with Grana or Parmigiano cheese and bake for 15–20 minutes to gratin.
Remove from the oven and serve while still hot, creamy and stringy, or firmer like a timbale after resting for a while.
The oven-baked four-cheese gratin risotto is at its best just made, when it is still creamy and stringy, or after a little rest.
If you have leftovers, you can store them in the refrigerator in an airtight container for up to 1 day. When reheating, warm in the oven or in a pan, adding a tablespoon of milk or broth just to restore some softness.
For a truly indulgent result, choose cheeses that melt well and play with contrasts: one milder, one stronger, one that becomes stringy, and one aged to give character.
Do not overcook in the oven: a few minutes are enough to get a golden gratin without drying out the risotto.
If you like a more pronounced crust, you can sprinkle a little grated Parmesan or breadcrumbs before baking.
Serve it very hot, ideally just out of the oven, when the center is still soft and invites a second helping.
If you want to stay updated on my recipes, follow me on:
facebook , pinterest, instagram, twitter.
From here, you can return to the HOME and discover new recipes!
