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Recipes

Wild Mushroom and Goat Cheese Risotto

Wild mushroom and goat cheese risotto
Yield: 4 Servings
Total Time: 0 Minutes
Print Recipe

Ingredients

  • ¼ Cup plus 2 TBL Extra Virgin Olive Oil
  • ¼ Cup Minced Shallot
  • ½ Cup Dry White Wine
  • 1 ea Fresh Bay Leaf (optional)
  • 1 Cup Grated Semi-Firm Goat Cheese (Drunken Goat is a good choice for example)
  • 3 TBL Unsalted Butter
  • Salt and Pepper as needed
  • 4 Cups Medium Diced Wild Mushrooms
  • 1 Small Garlic Clove, Minced
  • 2 Cups Arborio or Carnaroli Rice
  • 5-6 cups of Vegetable/Chicken Stock/Broth
  • 2 TBL Chopped Fresh Herbs*

Preparation

  1. Warm your stock/broth in a side sauce pot. Place a vertically sided wide sauce pan over medium high heat. Add ¼ Cup EVOO and mushrooms. Sauté for 2 minutes. Add Shallot, Garlic, and a pinch of Salt. Sauté for another 3 minutes, stirring occasionally. After 3 minutes remove pan from heat and thoroughly scrape cooked mushrooms onto a plate or bowl and reserve for later.
  2. Using same sauce pan, place back over medium heat and add the other 2 TBL of EVOO to pan and allow to get hot. Add rice. Carefully sauté (or Bloom) the rice in the oil for a minute or so, careful not to brown the rice. Add optional bay leaf and deglaze with white wine. Allow wine to cook off, till pan is nearly dry again.
  3. Next begin to add the warm stock/broth, 1/2 cup at a time. Allow the stock to simmer off, but also try to tend to the rice, stirring often, to keep the rice from sticking and to get the starch to leach out of the rice (by agitating it). This helps make a creamy risotto.
  4. Keep add stock a ½ cup at a time and stirring till mostly absorbed. This process can take from 20-25 minutes, depending on how intense a simmer you have. Rice should be almost cooked through and slightly chewy.
  5. Add cheese, butter, half of the cooked mushrooms, and half of the chopped herbs. Turn to low heat and continue to stir till all ingredients are incorporated and risotto looks smooth and creamy. Check season and served scooped into individual bowls. Top with additional remaining cooked mushroom and herbs, Bon Apetit!

Chefs notes:

I prefer using a harder or semi-firm goat cheese versus a soft one. I find you can control the salt content and creaminess of the risotto much better using a cheese that is more like a traditional parmesan.

*Any combination of fresh herbs will work such as, Thyme, Oregano, Parsley, Tarragon, or Rosemary.