Delicate and refined, Cheese Risotto Soufflé is the perfect dish to impress your guests, combining two great classics of Italian cuisine: risotto and soufflé.
The creamy texture of risotto meets the airy lightness of eggs and béchamel, while melted cheeses add aroma and richness. Ideal as a main course or an elegant first dish, this recipe is a true celebration of Italian cheese tradition. Let’s see how to make it.
Vegetarian
Baked
Traditional
Vegetarian
Cheese Risotto Soufflé
Cheese Risotto Soufflé combines creamy Italian risotto with the airy texture of a soufflé, perfect for elegant dinners or special occasions.
Ingredients
- Shallot 1
- Butter 40 g
- Carnaroli rice 250 g
- Dry white wine 50 ml
- Vegetable stock as needed
- Fresh goat cheese 2 slices
- Grated Grana Padano 40 g
- Béchamel sauce 250 ml
- Eggs 3
- Mixed cheeses (fontina, emmenthal, gruyère, taleggio) 200 g
- Grana Padano 30 g
- Nutmeg a pinch
- Salt to taste
- Butter and grated cheese for the dish
Tools
- Baking dish
- Saucepan
- Whisk
- Bowls
- Spatula
- Oven
- Knife
- Cutting board
Instructions
- Sauté the chopped shallot in butter and toast the rice.
- Deglaze with white wine and cook, adding hot stock gradually.
- Finish by stirring in goat cheese and Grana, keeping the rice slightly undercooked.
- Butter a deep baking dish and sprinkle with grated cheese.
- Spread the risotto evenly on the bottom.
- Mix béchamel, egg yolks, diced cheeses, Grana and nutmeg.
- Gently fold in whipped egg whites.
- Pour over the risotto and level the surface.
- Bake at 180°C (356°F) for 10–15 minutes until puffed and golden.
Nutritional values (per serving)
Calories
498 kcal
498 kcal
Fat
31 g
31 g
Carbohydrates
31 g
31 g
Protein
22 g
22 g
Sugar
3 g
3 g
Fiber
2 g
2 g
Sodium
520 mg
520 mg
This post is also available in: Italiano (Italian)
