Risotto ai Formaggi is a delicious creamy and flavorful first course. Prepared with rice, filtered and defatted meat broth, olive oil, and a selection of cheeses such as Emmenthal, Grana, and Cremino, this dish is perfect for cheese lovers. The risotto is cooked in boiling broth until it absorbs all the liquid, then the cheeses are added and completely melted, giving the dish a creamy consistency. If desired, the flavor can be enhanced with a knob of butter. Risotto ai Formaggi is a versatile and tasty dish, ideal for a special dinner or a delightful lunch.
Cheese Risotto
Ingredients
- 250 G Rice Rice
- 100 Cl Meat Broth Filtered and Defatted Meat Broth
- 1 Tablespoon Olive Oil Olive Oil
- 100 G Various Cheeses Various Cheeses (Emmental Cheese, Grana Cheese, Cremino Cheese)
- Salt Salt (optional)
- 1 Walnut Butter Butter (optional)
Instructions
- Put the filtered and defatted meat broth in a saucepan and bring it to a boil.
- Add the rice and olive oil to the saucepan with the boiling broth.
- Allow the rice to absorb all the broth, stirring occasionally to prevent the rice from sticking to the bottom.
- If necessary, add a pinch of salt to flavor the risotto.
- Add the various cheeses (such as Emmental cheese, Grana cheese, and Cremino cheese) to the risotto and mix well until the cheeses are completely melted.
- If desired, add a walnut of butter to enrich the flavor of the cheese risotto.
- Continue to stir the risotto until it reaches the desired creamy consistency.
- Serve the cheese risotto hot and enjoy it as a first course.
Notes
For an extra burst of flavor, you can add diced prosciutto and sauté it in a pan before serving the cheese risotto.
