A blend of three cheeses plus prosciutto gives this simple creamy Three Cheese Risotto a punch of fantastic flavor.
I firmly believe that risotto has been given a bad rap over the years. So many people avoid making risotto at home because they think it’s difficult, or too temperamental, or that it requires hours and hours of stirring a pot on the stove.
But in reality – risotto is quite easy to make. And while risotto does require some attention (stirring) while it cooks, I personally think that it’s no more difficult and requires no more attention than – say – making a stir-fry. (And with far less chopping too!)
How to Make Risotto
This delicious Three Cheese Risotto is a great option for a first-time risotto maker! You’ll start out by sautéing chopped prosciutto and onions in extra virgin olive oil and butter – a wonderful base layer of flavor for this Three Cheese Risotto.
Next, you’ll add some arborio rice to the pan and sauté it for a few minutes to begin the cooking process. Then, you’ll add some white wine (more flavor!) to deglaze the pan.
Finally, you’ll begin to add a mix of warmed vegetable stock and cream by the ladleful to the rice and stir, scraping the bottom of the pan as it simmers away. As the arborio begins to absorb the creamy broth, keep adding another ladle until the rice is cooked through and tender, but not mushy.
Remove the risotto pan from the heat and add three cheeses – Parmesan, Romano and Provolone – all very flavorful Italian cheeses that melt easily and become creamy.
Your Three Cheese Risotto should have a soft creamy consistency for serving, but don’t stress – just add more broth or cream at the end if your arborio rice has absorbed all of the cooking liquid in the pot! Season to taste, then serve immediately.
P.S. Any leftovers can be easily reheated. Add some additional broth to your Three Cheese Risotto and stir in to recreate the same creamy consistency as it heats up.
You may also like:
- Asparagus Lemon Risotto
- Mushroom Risotto
- Zucchini Risotto with Goat Cheese and Prosciutto
- Sausage and Broccoli Rabe Risotto
- Sweet Potato Risotto
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2 ½ cups vegetable stock
1 ½ cups heavy cream
2 tablespoons extra virgin olive oil, divided
¼ pound sliced prosciutto, diced into small pieces
1 tablespoon butter
1 cup diced shallots
1 cup Arborio rice
½ cup white wine (we used a Chardonnay but a Pinot Grigio would also work)
½ teaspoon white pepper
½ cup freshly grated Parmesan cheese
½ cup freshly grated Romano cheese
½ cup diced provolone cheese
¼ cup fresh Italian flat-leaf parsley, chopped
Place stock and cream in sauce pan and heat to boil, then reduce heat and keep warm. You could also heat in the microwave in a glass four cup measurer.
In a medium heavy bottomed pot or Dutch oven, heat one tablespoon of the olive oil over medium heat and once hot, add the prosciutto. Cook for about three minutes or until slightly crisp.
Add butter and once melted, add shallots and cook for two minutes.
Add the remaining tablespoon of oil and the Arborio rice and cook stirring often for two minutes.
Add the wine and pepper and cook to evaporate, about two minutes.
Lower heat to medium low.
Ladle in about a cup of the liquid and stir until it gets absorbed by the rice.
Continue to do this one cup at a time, waiting until each cup gets absorbed. Keep adding liquid until all of the liquid has been used. This whole process will take 30-35 minutes.
Test a few grains to see if they are tender. If not, add a little more stock or water and continue to cook until tender, maybe five more minutes.
Remove from heat and stir in the Parmesan, Romano, Provolone and parsley and taste. (Only add salt if needed. The prosciutto and the vegetable stock may add enough salt.)
You can substitute bacon or pancetta for the prosciutto.
Onions or leeks could be substituted for the shallots, but that will change the flavor profile.