Help Risotto cheese decision to be made!

[Jewel]

Help! I'm making my first pressure-cooker risotto in about an hour. (Six minutes, no stirring! :D ) The recipe calls for 1 cup of Gruyere and 1/3 cup Parmesan. I have good Reggiano, but I don't have Gruyere! :eek: I have unopened Fontina and unopened Asagio (sp?) and I'm sorta embarrassed to say I'm a virgin with both cheeses. Which would you use with this risotto? If it matters, it's being served with a savory pork chop dish and my Garlicky Green Beans. Any quick advice?? Thanks!

[SuzyQuzy]

I've never made it with Parmesan Reggiano in Risotto, but it's my favorite cheese! I would use that one.

[Luiza]

Gruyere is a hard cheese, so any hard cheese will do (any cheese will probably do, for that matter :D ). if I recall correctly, Asiago is harder than Fontina so I would use that.

[msbeehavn]

I made a recipe this last weekend that I had the same dilema with. I ended up putting in the parmesan and I bought some Asiago instead of the gruyere. It turned out yummy.....how did the risotto turn out, bet it was just great! :)

[drloverde]

You're good to go with the Reggiano. I make risotto all the time. The hard sharp cheese is what you're looking for.

Mange!

[Jewel]

Thanks everyone! I ended up using about 1/3 cup of Parmesan Reggiano, and 1 cup of the Asagio. Next time, I'll use more Parmesan! The Asagio was good, but it lacked the 'bite' that we love so much. Honestly, the best risottos I've ever made have used Parmesan and Feta!

As for the Pressure Cooker risotto, I am hooked! :) I will never, ever use the 30 minute skillet method again! Sauteed the onion and garlic in butter and a bit of olive oil in the cooker, stirred in the Arborio rice, then added 3-1/2 cups of chicken broth, slapped on the lid, and brought it to high pressure. Six minutes later I was hitting the quick release button and stirring in the cheese! :eek: Perfect risotto! Wonderful texture and flavor! Next time I'll just use more Parmesan Reggiano and/or Feta! :D Thanks for the help everyone!