RECIPE: 3 Cheese Parsley & Shallot Risotto

Creamy, aromatic, and elegant enough for a dinner party yet comforting enough for a quiet evening at home, 3-Cheese Parsley & Shallot Risotto celebrates the artistry of classic Italian cooking.

This risotto embodies patience, refinement, and balance. Gently toasting the rice before slowly adding warm stock allows each grain to absorb flavor while developing a rich, creamy texture. Dried shallots and parsley lend delicate aromatic layers, while Parmesan, Gruyère, and Fontina melt into a luscious, velvety finish.

The result is a dish that is simultaneously sophisticated and approachable, perfect for weeknight dinners, special occasions, or any time you want to impress with a deeply flavorful, comforting classic.

French / Italian

3 Cheese Risotto

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

5 (128reviews)

A quick and nutritious breakfast or snack that requires minimal ingredients and preparation.

INGREDIENTS

1 cup Arborio rice | any short-grain white rice

2 tbsp olive oil

1 tbsp butter

3 cups chicken or vegetable stock | kept warm

¼ cup heavy cream

1/3 cup grated Parmesan cheese

1/3 cup grated Gruyère cheese

1/3 cup grated Fontina cheese

2 tsp Maison Gabrielle dried shallots

2 tsp Maison Gabrielle Dried Parsley

¾ tsp Maison Gabrielle fleur de sel (adjust to taste)

½ tsp Maison Gabrielle Mélange 5 Baies | freshly crushed

Optional garnish: extra dried parsley or microgreens

INSTRUCTIONS

1

CLOOM THE AROMATICS: In a wide skillet or saucepan, heat olive oil and butter over medium heat. Add the dried shallots and sauté 1–2 minutes until fragrant.

2

TOAST THE RICE: Stir in the rice to coat with the butter and oil. Cook 1–2 minutes until the edges look slightly translucent.

3

COOK THE RISOTTO: Add warm stock ½ cup at a time, stirring frequently. Allow each addition to be absorbed before adding more. Continue until the rice is creamy and tender, about 18–20 minutes. ***If using pearled barley, cooking may take 25–30 minutes and require slightly more liquid.

4

FINISH WITH CHEESES AND CREAM: Reduce heat to low. Stir in heavy cream, dried parsley, Parmesan, Gruyère, and Fontina until fully melted and silky. Season with fleur de sel and Mélange 5 Baies to taste.

5

SERVE: Spoon risotto onto warm plates. Garnish with a sprinkle of dried parsley or microgreens. Serve immediately.

NOTE

Chef’s Notes

Blooming the dried shallots in butter unlocks their full aroma.
Mélange 5 Baies provides a subtle, elegant peppery warmth that balances the richness of the cheeses.
Allowing the risotto to rest 2–3 minutes off the heat harmonizes flavors beautifully.

Keyword: Risotto , Fromage , Cheese , Shallots , Parsley , 3 Cheese

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