Three Cheese Risotto

Three Cheese Risotto at The Little Shop of Olive Oils

Risotto is one of those dishes that feels a little fancy, but it’s really just about patience and a few good ingredients.

When you take the time to slowly stir the rice and add the broth a little at a time, something magical happens. The rice becomes creamy, rich, and comforting — almost like it made its own sauce.

For this version, I kept things simple and extra cozy with three cheeses: Parmesan for that nutty depth, mozzarella for meltiness, and gouda for a soft, buttery flavor. Together they create a risotto that’s creamy, savory, and incredibly satisfying.

A drizzle of Premium Extra Virgin Olive Oil at the end brings everything together, and a little fresh parsley or lemon zest adds a fresh finish.

This is the kind of dish that works for a quiet dinner at home, but it’s also impressive enough to serve when friends come over.

Warm, creamy, and full of flavor — comfort food at its best.

Three Cheese Risotto

A rich and creamy risotto made with Arborio rice, Parmesan, mozzarella, and gouda, finished with Premium Extra Virgin Olive Oil.

Author
The Little Shop of Olive Oils
Prep Time
10 minutes
Cook Time
20 minutes
Servings
Serves 4
Category

Side Dishes

Ingredients

  • 1½ cups Arborio rice
  • 4 cups chicken or vegetable broth, warmed
  • ½ cup white wine (optional)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 3 Tbsp Premium Extra Virgin Olive Oil
  • ½ cup Parmesan cheese, grated
  • ½ cup mozzarella cheese, grated
  • ½ cup gouda cheese, grated
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Zest of 1 lemon (optional)

Directions

  1. Heat Premium Extra Virgin Olive Oil in a deep skillet or saucepan over medium heat.
  2. Add the chopped onion and sauté for about 3–4 minutes until translucent.
  3. Add the minced garlic and cook for another 1–2 minutes until fragrant.
  4. Stir in the Arborio rice and cook for 2–3 minutes, stirring constantly, until the edges of the grains become slightly translucent.
  5. Pour in the white wine (if using) and stir until it is mostly absorbed.
  6. Add warm broth one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more.
  7. Continue this process until the rice becomes creamy and tender but still slightly firm, about 18–20 minutes.
  8. Stir in the Parmesan cheese first, followed by the mozzarella and then the gouda, mixing until all cheeses are melted and the risotto is smooth and creamy.
  9. Season with salt and freshly ground black pepper. Stir in lemon zest if desired.
  10. Spoon the risotto into bowls and garnish with chopped parsley and a light drizzle of Premium Extra Virgin Olive Oil.
  11. Serve immediately.

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