Tell me what you think the best cheeses are for cooking risotto?

Question

I am cooking risotto for the first time for our thanskgiving dinner. Please tell me what the best 2 or 3 cheeses are as i want to use at least two-preferably two that compliment and blend well with each other

I love asiago cheese and it might be good with risotto or maybe parm w/asiago.
Multiple cheeses blended well are awesome. i am considering blending them to a non creamy consistency with chives (great w/shallots?)
D messina i love whole foods and the guy there recommended a 2 cheese blend idea but he said to avoid the exotic cheeses for mass entertaining unless you know the masses will enjoy it. i dont want to spend $30 on cheese for the children to say yuck. I want them to see risotto as an alternative to mac & cheese :-) you i gave thumbs down but thanks for your help. Everyone else thus far i gave a thumbs up.
Hailee i think the monterey jack & mozerella made others give you thumbs down but i like mozerella with colby-yummy. Just not sure that they would fare well in this dish :-)

Answer 1

Parmasean and Asiago are the best. They blend in to give a creamy texture but it won't taste cheesy.

Tips for a good risotto:

Use chicken (or other) broth instead of water
Brown the raw rice in olive oil and remove before cooking
Use shallots instead of onions
Make sure you follow the directions on the box

Answer 2

this could be a great recipe for making risotto. you like it to be delicate, creamy and oozy, no longer thick and stodgy. warmth the inventory. In a separate pan warmth the olive oil and butter, upload the onions, garlic and celery, and fry very slowly for approximately quarter-hour without colouring. whilst the vegetables have softened, upload the rice and change up the warmth. The rice will now start to gently fry, so shop stirring it. After a minute it is going to seem somewhat translucent. upload the vermouth or wine and shop stirring — it is going to scent marvelous. Any harsh alcohol flavours will evaporate and pass away the rice with a delectable essence. as quickly as the vermouth or wine has cooked into the rice, upload your first ladle of warm inventory and a competent pinch of salt. turn down the warmth to a simmer so the rice doesn’t cook dinner too at as quickly as on the outdoors. shop including ladlefuls of inventory, stirring and quite much massaging the creamy starch out of the rice, permitting each and each ladleful to be absorbed previously including the subsequent. this might take around quarter-hour. style the rice — is it cooked? shop on including inventory until the rice is delicate yet with a reasonable bite. Don’t ignore to envision the seasoning heavily. in case you run out of inventory previously the rice is cooked, upload some boiling water. eliminate from the warmth and upload the butter and Parmesan. Stir nicely. place a lid on the pan and permit to sit down for 2 minutes. it somewhat is the main obligatory area of transforming into the proper risotto, because it somewhat is whilst it is going to become outrageously creamy and oozy like it would be. eat it as quickly as a danger, jointly as the risotto keeps its eye-catching texture.

Answer 3

Definitely Parmigiano-Reggiano for me!

But if you want to blend here is a recipe using 4 cheeses. I would use Parmigiano-Reggiano instead of cheap Grated Parmesan cheese:
RISOTTO WITH FOUR CHEESES

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Onion
4 oz Fontina cheese
5 oz Gorganzola cheese
6 c Chicken stock (OR 3 cups
-canned chicken broth and
3 c Water)
5 tb Butter
2 c Arborio rice (15 ounces)
3 tb Grated Parmesan cheese
3 tb Grated pecorino cheese
1 t Ground black pepper

Peel and mince the onion. Cut the fontina and Gorganzola cheeses into 1/4-inch dice (1 cup each). Bring the chicken stock (or chicken broth and water) to a boil; cover and keep warm. Heat 4 tablespoons butter in a large soup kettle. Add the onions and saute until softened, about 4 minutes. Stir in rice and saute until translucent and coated with butter, 1 to 2 minutes. Add 1/2 cup hot stock and, stirring continuously, simmer until liquid is completely absorbed, about 1 minute. Repeat with remaining stock, stirring continuously, adding 1/2 cup at a time. Add more stock only after previous addition has been absorbed. Continue to cook, stirring and adding hot stock, until rice is creamy and just tender, 20 to 25 minutes. Remove from heat and stir in remaining butter, cheeses, and pepper. Serve immediately.

Makes 4 to 6 servings.

Answer 4

Try a goat's milk asiago, smoked gouda. Using two cheeses is a mistake. Seldom do cheeses compliment each other. Visit your local Whole Foods or Wild Oats for other exotic choices.

Answer 5

Parmesan, Mozzerella, Ricotta and Monterey Jack

Answer 6

Parmesan
Peccorino

Answer 7

allrecipes.com
Parmesan, Mozzerella,Cheddar,Swiss what ever U like there are alot of different ones u need 2 test them out it's fun.Good Luck

Answer 8

Parmesan and asiago

Answer 9

Mozzarella and parmesan

Answer 10

Parmessan cheese and the other one which mostly bought it in Large groceries,,the PHILADELPHIA CHEESE.