Risotto con Formaggino

Risotto con Formaggino is a modern Italian comfort dish that elevates the classic risotto by incorporating processed cheese, typically the triangular, creamy formaggino (such as Squi). While traditional risotto relies on aged Parmigiano-Reggiano for its savory depth, this variation emerged in home kitchens and casual trattorias as a way to achieve an exceptionally silky, velvety texture with a mild, milky flavor. The dish is built on a standard risotto base—Carnaroli or Arborio rice, dry white wine, and a soffritto of onion—but the key distinction lies in the final mantecatura, where one or two formaggini are stirred in off the heat, melting into a luscious, almost fondue-like consistency.

A great version balances the cheese’s creaminess with a sharp counterpoint, such as a generous pinch of black pepper or a final grating of nutmeg. Chef Marco Bianchi of Trattoria del Corso in Milan notes that “the formaggino should whisper, not shout—it’s a texture trick, not a flavor bomb.” Regional variations include a Lombard-style risotto con formaggino e salsiccia, where crumbled sausage adds savory notes, and a Venetian version that folds in fresh peas and a splash of lemon zest. In Rome, creator @mangia_roma on ReTubeIt demonstrates a “Risotto al Formaggino e Zafferano,” infusing the broth with saffron for a golden hue that complements the cheese’s pale creaminess. The dish remains a testament to Italian cucina povera, transforming humble ingredients into a decadent, weeknight staple.