Goat Cheese Risotto Recipe

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 2 tablespoons grated Parmesan cheese
• 4 ounces soft goat cheese
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Heat the broth in a saucepan over medium heat. Cover and keep warm.
2. In a heavy-bottomed pot, heat the olive oil and 2 tablespoons of butter over medium heat.
3. Add the onion and garlic and sauté until soft and fragrant, about 2 to 3 minutes.
4. Add the rice to the pot and cook until it’s translucent and warm to the touch, about 3 to 5 minutes, stirring constantly.
5. Add the white wine to the pot and stir until it is absorbed by the rice.
6. Add 1/2 cup hot broth to the pot at a time, stirring constantly until the liquid is absorbed before adding more, continuing until all the broth has been added and the rice is cooked through. This should take about 25 minutes.
7. When the rice is cooked, remove the pot from heat and stir in the remaining 1 tablespoon of butter, Parmesan cheese, salt, and black pepper.
8. Crumble the goat cheese into the pot and stir until it is melted and evenly distributed.
9. Let the risotto rest for about 5 minutes to thicken up before serving.

Serving Suggestions:

Goat cheese risotto can be served as a main dish or as a side to roasted or grilled meats. It pairs well with a simple green salad or roasted vegetables. Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired.

Verdict:

This creamy risotto, featuring tangy goat cheese and savory Parmesan, is a rich and flavorful dish that’s perfect for a cozy night in or a dinner party with friends. It takes some time and attention to cook, but the results are well worth it. Once you’ve mastered this recipe, feel free to experiment with different cheeses and flavor combinations to create your own signature risotto recipe!