10 easy and delicious recipes to surprise

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Cheese risotto is ideal for those looking for a practical but delicious dish to impress at a special dinner party. Although it seems complicated, the preparation is simple, and the result is a caprichada and complete meal. Below, check out recipes with varied combinations, for all tastes and pockets: from traditional versions to others made with regular rice.

1. Parmesan cheese risotto

Ingredients

• 10 g flaked almonds
• 50 g butter
• 1 onion, chopped
• 300 g Italian carnaroli rice
• 50 ml dry white wine
• Salt to taste
• White pepper to taste
• 1 liter of boiling water
• 2 tablespoons fresh cream
• 100 g grated parmesan cheese

Directions

1. Toast the almonds in the pan that will be used for risotto. Remove and set aside;
2. In saucepan, place butter and onion. Sauté until wilted and starting to become transparent;
3. Add the rice and saute quickly, stirring so that the grains are coated in the butter;
4. Add the wine, salt and pepper. Stir and wait for the mixture to boil;
5. Pour in the boiling water and cook until the rice begins to soften;
6. Incorporate the fresh cream and just over half the Parmesan cheese. Stir well;
7. Turn off the heat and transfer the risotto to a serving dish;
8. Finish with the remaining Parmesan and the toasted almonds.

2. Cheese risotto with saffron

Ingredients

• 1/2 onion, chopped
• Olive oil
• Turmeric to taste
• 300 g rice (plain or parboiled)
• 2 chicken stock cubes
• 1.5 liter of hot water
• 30 g grated parmesan cheese
• 200 g grated mozzarella cheese

Directions

1. In a pan, saute the onion in 1 thread of olive oil until wilted;
2. Add saffron and rice, stir to incorporate and saute for 1 minute;
3. Dissolve the chicken stock tablets in the boiling water;
4. Then gradually add this stock to the rice, stirring constantly, without allowing it to dry out completely;
5. When rice is cooked and creamy, turn off heat. Add the parmesan and the mozzarella;
6. Wait for the cheeses to melt and it’s ready to serve!

3. Cheese risotto with bacon

Ingredients

• 200 g bacon
• Olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup of arborio rice
• 1/2 cup dry white wine
• 2 cups vegetable stock
• 1 to 2 cups grated parmesan cheese
• 2 tablespoons butter
• Salt to taste

Directions

1. Fry the bacon in a drizzle of olive oil, stirring occasionally until golden brown. Reserve the bacon in a container with a paper towel;
2. In the pan with the olive oil, add the onion and garlic. Mix well and sauté for a while;
3. Add the rice and saute a little more, stirring constantly;
4. Add the wine and stir until it evaporates completely;
5. Start adding the vegetable broth. Add 2 ladles at a time, stirring until the water is dry before adding more broth;
6. Cook the rice until al dente, then incorporate some of the fried bacon and Parmesan cheese;
7. Turn off the heat and add the butter. Stir well, adjust salt, and serve with remaining bacon.

4. Cheese risotto with hearts of palm

Ingredients

• 1 medium onion, diced
• 2 tablespoons butter
• 2 cups arborio rice
• 2 chicken stock cubes
• 1 liter (1/4 gallon) hot water
• 1 cup dry white wine
• 150 g chopped mozzarella cheese
• 100 g chopped gouda cheese
• 200 g hearts of palm, chopped
• Salt to taste

Directions

1. In a saucepan, saute the onion in half the butter until golden brown;
2. Put in the rice, stir and let it saute a little;
3. Dissolve the chicken stock cubes in the water. Add part of this broth to the pan until it covers the rice;
4. Let cook, stirring constantly until the rice is almost dry. Add half of the wine and mix again until dry;
5. Repeat the process, gradually adding the stock and wine, incorporating and stirring until the rice is creamy and al dente;
6. Lower the heat, add the mozzarella and mix. Then add the gouda cheese and the palm hearts;
7. Salt to taste, if necessary. Add the remaining butter, stir well, and enjoy!

5. Cheese risotto with leeks

Ingredients

• 1/2 large onion, chopped
• 4 tablespoons butter
• 2 cups arborio rice
• 2 chopped leek stalks
• 1/2 cup dry white wine
• 1 quart hot vegetable broth
• 150 g chopped brie cheese
• 50 g grated parmesan cheese

Directions

1. Add the onion and 2 shallow tablespoons of butter to a saucepan and heat until golden brown;
2. Add the rice, mix to incorporate well and saute quickly;
3. Add the leeks, stir and add the white wine. Continue stirring until it evaporates completely;
4. Gradually add broth, stirring constantly, until rice is cooked;
5. When the risotto is very creamy, turn off the heat and add the brie cheese;
6. Add the parmesan cheese and the rest of the butter, mix well and it is ready.

6. Cheese risotto with ricotta cheese

Ingredients

• 2 tablespoons of olive oil
• 1/2 onion, minced
• 3 cloves garlic, minced
• 1 cup of rice
• 80 ml dry white wine
• 1/2 cup peas
• 720 ml hot vegetable stock
• Salt to taste
• Black pepper to taste
• 10 chopped cherry tomatoes
• 220 g ricotta cheese
• 100 g grated parmesan cheese
• Green onion to taste

Directions

1. In a pan, sauté the onion in olive oil until it becomes transparent;
2. Add garlic and saute for 1 minute more;
3. Put in the rice and saute until dry, then add the wine and mix until evaporated;
4. Incorporate the peas and vegetable stock;
5. Season with sa, black pepper and simmer, with the pan half open, until the rice is just cooked. If necessary, add more stock or hot water;
6. When the rice is cooked, add the tomatoes, ricotta cheese and grated parmesan;
7. Stir well, finish with the parsley and serve immediately.

7. Cheese risotto with cream cheese

Ingredients

• 1 tablespoon olive oil
• 1 cup of arborio rice
• 1/2 cup dry white wine
• 550 ml boiling water
• 1 cube vegetable stock
• 1/2 cup grated parmesan cheese
• 3/4 cup grated mozzarella cheese
• 2 tablespoons cream cheese
• Salt to taste

Directions

1. Over medium or low heat, saute rice in olive oil. Stir for about 1 minute, until lightly browned;
2. Add the wine and saute until the alcohol evaporates and the rice is fluffy;
3. Dissolve the stock cube in boiling water. Then add it to the rice little by little (1 to 2 ladles at a time), stirring constantly until the liquid is almost dry;
4. When the risotto is almost ready, add the parmesan, the mozzarella and the cream cheese. Mix until very creamy;
5. Adjust the salt and it’s ready to taste!

8. Risotto of brie cheese

Ingredients

• Butter to taste
• Extra virgin olive oil to taste
• 1 onion, minced
• 1 cup carnaroli rice
• 1 cup dry white wine
• Boiling homemade beef broth
• 150 g brie cheese
• Salt to taste
• Black pepper to taste

Directions

1. In a pan, heat a little butter and olive oil and saute the onion;
2. Add the rice, mix well and saute slightly;
3. Add another drizzle of olive oil and the white wine. Stir constantly until the alcohol evaporates;
4. Then add the broth little by little. Continue stirring and adding broth until the risotto is al dente;
5. When the rice is cooked and creamy, turn off the heat and add the shredded brie cheese;
6. Finish with salt, black pepper and more butter. Mix well and enjoy!

9. Cheese risotto with tenderloin

Ingredients

• 1 drizzle of olive oil
• 2 filet mignon medallions
• Salt to taste
• Black pepper to taste
• 1 teaspoon minced garlic
• 1 tablespoon chopped onion
• 220 g semi-ready cheese risotto
• Water

Directions

1. In a frying pan, add olive oil and fry the medallions on both sides. Season with salt, black pepper, garlic and onion. Set aside;
2. In a saucepan, add the risotto mixture. Add a little water and cook for 2 to 3 minutes;
3. Transfer risotto and tenderloin to a plate and serve!

10. 4-cheese risotto

Ingredients

• 5 tablespoons of olive oil
• 2 tablespoons butter
• 1/2 onion, grated or chopped
• Salt to taste
• 3 cloves minced garlic
• 2 cups arborio rice
• 50 ml dry white wine
• 1 litre of hot meat or vegetable stock
• Black pepper to taste
• 50 g chopped gorgonzola cheese
• 100 g grated parmesan cheese
• 100 g of minced cheese
• 100 g of chopped mozzarella cheese

Directions

1. Place the olive oil and 1 tablespoon of butter in a saucepan. Add the onion and a pinch of salt and saute a little;
2. Add the rice and mix well until it dries a little;
3. Incorporate the garlic and wine, stirring constantly until the alcohol evaporates;
4. Start adding the broth little by little. Add 2 ladles at a time, stirring constantly until the rice is dry;
5. Let the risotto cook for 14 to 20 minutes, until al dente. Season with black pepper, add 1 tablespoon of well-chilled butter and mix;
6. Lower the heat and add the gorgonzola cheese, stirring until it melts;
7. Then add parmesan, minas cheese, and mozzarella. Mix well and turn off;
8. That’s all there is to it! Serve with the accompaniments of your choice.

Bet on your favorite combination and be ready to impress your guests! And for a change of flavor for your next meal, check out these leek risotto recipes.