Four Cheese Risotto

Instructions

1. 1

   Heat the olive oil in a large pan over medium heat.

2. 2

   Add the arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

3. 3

   Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth.

4. 4

   Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.

5. 5

   Stir in the mozzarella, parmesan, gorgonzola, and ricotta cheeses until melted and well combined.

6. 6

   Season with salt and pepper to taste.

7. 7

   Garnish with fresh thyme before serving.

8. 8

   Serve immediately and enjoy your Four Cheese Risotto.