Goat Cheese, Mushroom and Red Wine Risotto

There are few things in this world I love more than goat cheese and red wine. Actually, I’m pretty sure there are zero things I love more than those two things.

Why does risotto freak people out so much? If you can stand in front of a stove, you can make risotto.

Speaking of which, I really got into Master Chef this season, and one of their pressure cooker challenges was to make risotto. This is probably the only challenge I could have breezed through. And, I would have thrown some goat cheese and red wine in my risotto, which obviously would have made Gordon Ramsay weep with joy. (Side note: Did you watch Master Chef? How amazing was it that Christine won?)

Don’t fear the risotto. If you’re a goat cheese loving wino like myself (and I suspect most people reading this are… hi mom!), you need to make this.

Mushroom, Goat Cheese and Red Wine Risotto

Adapted from How Sweet Eats 

Makes 4 servings

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 small yellow onion, chopped
  • 2 cups arborio rice
  • 1.5 cups of your favorite red wine (I used Pinot Noir)
  • 4 cups chicken stock
  • 4 ounces goat cheese
  • 3 cups sliced mushrooms
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • fresh basil for topping (optional)

In a large saucepan, heat half the butter and half the olive oil over medium heat, then add mushrooms. Cook for 15 minutes, stirring occasionally, until mushrooms are nicely browned. Remove the mushrooms from the pan, and set aside.

Add the rest of the butter and olive oil to the pan. Add the onions and garlic and cook until the onions are translucent. Add the rice, tossing to coat in the butter and oil, then toast while stirring occasionally for about 3 minutes. Meanwhile, add the stock to a medium saucepan and turn the heat to medium.

Add the wine to the rice, stirring every few minutes until absorbed. Once the wine is absorbed, add in 1 cup  of the hot stock, stirring until absorbed like you did with the wine. Continue ladling stock into the pan, 1/2 cup at a time, until all of the stock has been added and absorbed. It will take about 15 minutes for all of the stock to be absorbed, and you will need to keep stirring every minute or so.

Reduce the heat to low and add in salt, pepper, mushrooms, and 3/4 of the goat cheese, stirring until combined. Sprinkle the basil and remaining goat cheese on top and serve.

Note: If you want to save time, cook the mushrooms in a separate pan while you make the risotto in another pan. I like to make them in the same pan to trap all of the mushroom flavor. 

Comments

  1. says

    Liz made an incredible risotto dish last night! We were just talking about you the other day. I hadn’t checked out your blog in a while and I asked Liz if you were still posting on here. Hope all is well!

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