Risotto mantecato ai quattro formaggi is a traditional risotto. The dish is prepared with a combination of risotto rice (Arborio, Carnaroli), butter, onions, stock, and four kinds of cheese – usually a choice between Fontina, Emmental, Gorgonzola, Pecorino, Grana Padano, and Parmigiano-Reggiano.

The onions are sautéed in butter, followed by the rice and stock. The risotto is cooked as the stock is absorbed, and when the rice is almost done, the cheeses are added to the pan until the cubes melt. A knob of butter is all that's needed before the dish is ready to be served.