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four cheese risotto

 Stefano Borghesi

Four Cheese Risotto by Federico Sgorbini

Learn how to make this next-level Italian risotto - by chef Federico Sgorbini of Lino di Pavia and Andrea Ribaldone - which pays homage to Oltrepò Pavese, in the north-west Italian region of Lombardy, its history and traditions.

09 November, 2021
Average: 4 (2 votes)

serves for



Carnaroli rice
400 g
Flaked salt
6 g
4.4 l
Yuzu juice
20 ml
50 g (salted)
Extra virgin olive oil
20 ml
90 g (Stafforella)
90 g (fresh goat's cheese)
Blue cheese
90 g
Grana padano cheese
90 g
Cane sugar
30 g
Lemon juice
30 ml

Step 01

Start by making the fondues

Emulsify the different cheeses with water at 80 degrees with the help of a bell blender.

For every 90 grams of cheese, add 100 ml of water to obtain fluid, creamy and homogeneous sauces.

Step 02

Continue with the oxidised pear puree

Cook the whole pears in boiling water for 40 minutes, drain, peel and cut into cubes.

In a large saucepan, cook them on a low heat together with the brown sugar and lemon juice, obtaining a pear quince with a consistency similar to a jam.

Step 03

Continue with the carnaroli cream

Cook the rice in boiling water for 50 minutes, to ensure that it releases all its starch. Blend it with the help of an immersion blender, adding the yuzu juice and salted butter. Set aside at room temperature (it will be used to whisk the risotto).

Step 04

Cook the risotto

Toast the rice in a saucepan, pour in boiling water and cook adding the salt. Stir in the carnaroli cream. Then arrange the oxidised pear quince sauce over the base of the plate with the risotto spread out on top and a drizzle of extra virgin olive oil.

Step 05

Finish the dish by arranging the four fondues in four different containers, which can then be poured over the risotto to your liking.



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