Creamy Shrimp Risotto with Four Cheeses

1.In a saucepan, heat the chicken broth over low heat and keep it warm.

2.In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the Arborio rice to the skillet and toast it for about 2 minutes, stirring frequently until the rice is slightly translucent.

4.Pour in the dry white wine and stir until it is mostly absorbed by the rice.

5.Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.

6.In the last 5 minutes of cooking, add the shrimp to the risotto. Cook until the shrimp turn pink and opaque, about 3-4 minutes.

7.Once the rice is cooked, reduce the heat to low and stir in the heavy cream, remaining butter, and all four cheeses: Parmesan, Gorgonzola, mozzarella, and Gruyère. Mix until the cheeses are melted and the risotto is creamy. Season with salt and black pepper to taste.

8.Remove from heat and let it sit for a minute. Serve hot, garnished with chopped fresh parsley.