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.