Enjoy this wholesome winter dinner with creamy goat cheese!
Serves people
Ingredients
3 tablespoons butter, divided
200g mushrooms, sliced
4 cloves garlic, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh sage
1 small shallot, finely minced
1-1/2 cups arborio rice
1/2 cup white wine
4 cups chicken broth, warmed
marinated goat cheese
Preparation
Step 1
In a medium pan over medium heat, melt 2 tablespoons of butter. Add mushrooms, salt, and pepper to taste and cook 2-3 minutes until just tender. Add garlic and herbs and saute. Transfer to a bowl and keep warm.
Step 2
In the same pan over medium heat, melt remaining 1 tablespoon butter. Add shallot and saute 2-3 minutes until translucent. Add the arborio rice and toast 1-2 minutes. Slowly stir in white wine to deglaze pan.
Step 3
Reduce heat and cook stirring occasionally until wine is absorbed. Add broth into pan, and stir occasionally until liquid is absorbed. Continue adding chicken broth a little bit at a time using the same method until the rice is tender and creamy (this process should take about 15-20 minutes in total)
Step 4
Remove risotto from heat, mix in garlic butter mushrooms, and top with goat cheese. Serve risotto hot and enjoy!
Marinated Goat Cheese 320g
