Three Cheese Risotto-The Little Shop of Olive Oils

Three Cheese Risotto


  • 1 1/2 cups Arborio rice
  • 4 cups chicken or vegetable broth (warm)
  • 1/2 cup white wine (optional)
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 3 Tbsp Premium Extra Virgin Olive Oil 
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Mozzarella cheese, grated
  • 1/2 cup Gouda cheese, grated
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Zest of 1 lemon (optional)


  • In a deep pan or skillet, heat the EVOO over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
  • Pour the Arborio rice into the pan, stirring to coat the grains in the oil. Toast the rice slightly until the edges become translucent, about 2-3 minutes.
  • Pour in the white wine, if using, and stir until it's mostly evaporated.
  • Start adding the warm broth one ladle at a time, stirring frequently. Allow the liquid to mostly absorb before adding the next ladle of broth.
  • Continue this process until the rice is creamy and cooked to al dente. This usually takes about 18-20 minutes.
  • Once the rice is nearly done, start adding the cheeses one by one, stirring continuously to ensure they melt into the risotto evenly. Start with the Parmesan, followed by the Mozzarella, and then the Gouda. Stir until all cheeses are melted and the risotto is creamy.
  • Season with salt and pepper according to your taste. If using, add lemon zest for a touch of brightness.
  • Dish out the risotto onto plates or in bowls. Garnish with chopped fresh parsley and a drizzle of EVOO for an extra touch of richness.
  • Serve immediately while it's hot and enjoy the creamy, cheesy goodness!
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