Goat Cheese Risotto
Jan 19th, 2009 by Roger
Goat Cheese & Shiitake Mushroom RISOTTO
Recipe for 4 to 6 people
4 Tbsp Olive Oil
1 cup minced onions
2 Tbsp minced shallots
2 cups Arborio rice
1 cup dry white wine
appr. 6 cups homemade hot chicken stock
¾ lbs shiitake mushrooms, stemmed, slice the caps, gently sauté in
2 Tbsp of sweet butter
4 Tbsp sweet butter, cold, diced
8 oz Woolwich Diary Ripened Goat Cheese, crumbled
In a thick bottom stainless steal pot sauté the minced onions and shallots in olive oil until translucent.
Add Arborio rice and ‘toast’ it by stirring slowly and constantly with a wooden spoon over medium heat until the rice begins to turn slightly golden.
Turn heat to medium-low, then deglaze with white wine and reduce wine by half.
Ladle enough hot chicken stock barely to cover the rice.
Continue stirring until most of the chicken stock has been absorbed.
Repeat that process, until all of the chicken stock has been infused into the rice. The rice grains will have doubled in size and should be “al dente”.
Remove from heat. Stir in sweet butter, add the shiitake mushrooms, fold in crumbled Woolwich Dairy Goat Cheese and season it with salt & pepper to taste.
For garnish use sundried tomato pesto, or truffle oil, or fresh basil, or scallions – whatever you like.
Alternative:
- Instead of chicken stock, you also can use homemade veggie stock
- In place of shiitake mushrooms, you can use any kind of mushrooms available i.e. Portobello, chanterelles or oyster mushrooms