Creamy Four Cheese Risotto with Gorgonzola, Fontina, Parmesan and Mozzarella

Name: Creamy Four Cheese Risotto with Gorgonzola, Fontina, Parmesan and Mozzarella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 cups (1200 ml) low-sodium vegetable stock, hot, kept at a bare simmer; 1 tbsp (15 ml) extra-virgin olive oil; 2 tbsp (28 g) unsalted butter, for sautéing; 1 cup (150 g) yellow onion, finely diced (¼-inch / 6 mm), about 1 small onion; 2 cloves (6 g) garlic cloves, finely minced; 1½ cups (300 g) arborio rice, not rinsed; ½ cup (120 ml) dry white wine, such as pinot grigio, at room temperature; 3 oz (85 g) gorgonzola dolce, rind removed, crumbled into small pieces, at room temperature; 3 oz (85 g) fontina cheese, rind removed, coarsely shredded (about ¾ cup), at room temperature; 2 oz (55 g) Parmigiano-Reggiano, finely grated (about 1 cup), plus extra to serve; 3 oz (85 g) low-moisture whole-milk mozzarella, coarsely shredded (about ¾ cup), at room temperature; 2 tbsp (28 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes; kosher salt, to taste, start with ¼ teaspoon; black pepper, freshly ground, to taste; 1 tsp (5 ml) lemon juice, freshly squeezed; 2 tbsp (6 g) fresh chives, thinly sliced, for garnish (optional)

From the MyKitchenBank Kitchen

A silky stovetop risotto finished off the heat with four cheeses: gorgonzola for tang, fontina for nutty melt, Parmesan for savory depth and mozzarella for gentle stretch. Stir patiently and you get a loose, glossy risotto with rice that still has a slight bite.

Prep: 15 min
Cook: 35 min
Wait: 3 min
Total: 53 min
Makes: 4 main-course servings (about 6 cups / 1.4 L), or 6 side servings

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Ingredients

4 servings

For the risotto
5 cups (1200 ml) low-sodium vegetable stock, hot, kept at a bare simmer
1 tbsp (15 ml) extra-virgin olive oil
2 tbsp (28 g) unsalted butter, for sautéing
1 cup (150 g) yellow onion, finely diced (¼-inch / 6 mm), about 1 small onion
2 cloves (6 g) garlic cloves, finely minced
1½ cups (300 g) arborio rice, not rinsed
½ cup (120 ml) dry white wine, such as pinot grigio, at room temperature
For the cheeses
3 oz (85 g) gorgonzola dolce, rind removed, crumbled into small pieces, at room temperature
3 oz (85 g) fontina cheese, rind removed, coarsely shredded (about ¾ cup), at room temperature
2 oz (55 g) Parmigiano-Reggiano, finely grated (about 1 cup), plus extra to serve
3 oz (85 g) low-moisture whole-milk mozzarella, coarsely shredded (about ¾ cup), at room temperature
2 tbsp (28 g) unsalted butter, cold, cut into ½-inch (1 cm) cubes
kosher salt, to taste, start with ¼ teaspoon
black pepper, freshly ground, to taste
1 tsp (5 ml) lemon juice, freshly squeezed
2 tbsp (6 g) fresh chives, thinly sliced, for garnish (optional)

Equipment (5)

Wide, heavy-bottomed 4-quart (3.8 L) saucepan or deep 11-inch (28 cm) sauté pan
2-quart (1.9 L) saucepan for warming the stock
Ladle (about ½ cup / 120 ml)
Wooden spoon or flat-edged spatula
Box grater and cutting board

Steps

Before you start

Take the four cheeses out of the fridge 20–30 minutes before cooking so they melt smoothly instead of clumping.
Have everything chopped, grated and measured before you turn on the heat. Once the rice goes in, you need to stay at the stove and stir.
Use low-sodium or unsalted stock. The cheeses are salty and the risotto reduces, so you season only at the end.
Do not rinse the rice. The surface starch is what makes the risotto creamy.

1
Prep everything
- Dice the onion, mince the garlic, crumble the gorgonzola, shred the fontina and mozzarella, grate the Parmesan and cube the cold finishing butter.
- Keep the four cheeses in separate small bowls or one combined bowl near the stove.
- Measure out the wine.
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Ready when: Onion is in even ¼-inch pieces and the cheeses are ready to grab by the handful.
Tip: Shred fontina and mozzarella yourself. Pre-shredded cheese has anti-caking starch that makes the risotto gritty.
2
Warm the stock
- Pour the stock into the 2-quart saucepan and heat over medium-low until steaming with tiny bubbles at the edges.
- Keep it at a bare simmer, with the ladle nearby, for the whole cook.
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Ready when: Stock is steaming and just barely simmering.
Tip: Cold stock stops the rice from cooking and makes the texture uneven, so keep it hot.
3
Soften the onion
- Set the wide pot over medium heat.
- Add the olive oil and 2 tablespoons butter.
- When the butter foams, add the onion and a small pinch of salt.
- Cook, stirring often, for 5–6 minutes.
- Add the garlic and stir for 30 seconds.
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Ready when: Onion is soft, translucent and glossy with no browning; garlic smells fragrant.
Tip: If the onion starts to brown, lower the heat. Browned bits would turn the risotto bitter and dull the color.
4
Toast the rice
- Add the arborio rice to the pot.
- Stir constantly for 2 minutes so every grain is coated in fat and heats through.
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Ready when: Grain edges turn translucent while the centers stay opaque white, and the rice smells slightly nutty.
5
Add the wine
- Pour in the white wine and stir continuously.
- Let it bubble until it is almost fully absorbed and the harsh alcohol smell fades, about 2 minutes.
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Ready when: A spoon dragged across the bottom leaves a clear trail and the pot looks nearly dry.
6
Add stock gradually
- Add one ladleful (about ½ cup / 120 ml) of hot stock.
- Stir steadily, scraping the bottom and corners, until the liquid is mostly absorbed.
- Repeat, adding a ladleful at a time and keeping the mixture at a gentle bubble.
- Reduce heat to medium-low if it boils hard.
- Continue for 18–20 minutes, using about 4½ cups (1.05 L) of stock.
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Ready when: The mixture turns creamy and thick, and a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: You do not need to stir non-stop, but stir every 20–30 seconds so the rice does not stick.
7
Test the rice
- After about 18 minutes, taste a few grains.
- They should be tender with a slight firmness in the very center.
- If still chalky, add another ½ cup (120 ml) stock (or hot water if stock runs out) and cook 2–3 minutes more.
- Stop when the risotto is looser than you want to serve it, since the cheese will thicken it.
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Ready when: Rice is tender with a slight bite, and the risotto flows into a slow wave when you tilt the pot.
Tip: Overcooked risotto turns gluey. Taste early and often in the last 5 minutes.
8
Melt in the cheeses
- Remove the pot from the heat.
- Add the cubed cold butter and the Parmesan and stir vigorously for 30 seconds.
- Add the fontina and mozzarella and stir until melted, then fold in the gorgonzola.
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Ready when: Cheeses are fully melted, with no visible shreds, and the risotto looks glossy and creamy.
Tip: Adding the cheese off the heat prevents it from turning stringy or oily. If it is too thick, stir in a splash of hot stock.
9
Season and rest
- Stir in the lemon juice and season with salt and plenty of black pepper.
- Taste and adjust.
- Cover and rest for 2 minutes so the rice relaxes and the texture settles.
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Ready when: Risotto is creamy and relaxed, and tastes balanced: rich, tangy and lightly salty.
Tip: Season after the cheese goes in; the cheeses and stock are already salty.
10
Serve right away
- Spoon into warm shallow bowls.
- Top with extra Parmesan, sliced chives and black pepper.
- Serve immediately, because risotto tightens as it cools.
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Ready when: Risotto spreads slowly across the bowl.
Tip: Loosen leftover or thickened risotto with a splash of hot stock or water.

Good to know

Tips

Use a wide pot: more surface area helps the rice cook evenly and the liquid absorb at the right pace.
Arborio, carnaroli or vialone nano are best; long-grain or basmati will not turn creamy.
Keep the heat at a gentle bubble. Too high and the outside turns mushy before the center cooks; too low and the risotto becomes gluey.
For a milder dish, reduce the gorgonzola to 2 oz (55 g) and increase the mozzarella by 1 oz (28 g).

Make ahead

Risotto is best fresh. To get ahead, chop the onion and garlic, shred and grate the cheeses and store covered in the fridge up to 1 day. Warm the stock just before cooking.

Storage & reheating

Room temperature: no more than 1 hour. Fridge: cool quickly and store airtight up to 3 days. Freezer: not recommended, as the texture turns grainy. To reheat, warm in a saucepan over low heat with 2–4 tablespoons stock or water per serving, stirring until creamy and hot, about 5 minutes. Or shape cold leftovers into patties and pan-fry as crisp risotto cakes.

Substitutions

gorgonzola dolce → Other blue cheese, such as Danish blue or Roquefort, or mild goat cheese. Blue cheeses are saltier and sharper; use 2 oz (55 g) of a strong one. Goat cheese gives a tangy, milder result.
fontina cheese → Gruyère or young Asiago. Gruyère is nuttier and melts well; use the same weight.
dry white wine, such as pinot grigio → Additional stock plus 1 tablespoon white wine vinegar or lemon juice. Use ½ cup (120 ml) stock and add the acid with it for brightness.
Parmigiano-Reggiano → Pecorino Romano or a vegetarian hard Italian-style cheese. Traditional Parmigiano-Reggiano and gorgonzola use animal rennet. Choose certified vegetarian versions for strict vegetarians. Pecorino is saltier; use 1½ oz (40 g).