Mushroom & Goat Cheese Risotto

Creamy Mushroom Risotto

Ingredients:

• 16 oz baby bella mushrooms, sliced

• 2 Tbsp extra virgin olive oil

• 2 Tbsp butter

• 1 medium white onion, medium dice

• 5-6 cloves of garlic, minced

• 1 tsp fresh thyme

• 2 tsp kosher salt

• 1/2 tsp black pepper

• 1 cup Arborio rice

• ¼ cup of white wine

• 4 cups chicken or vegetable stock

• 1/4 cup heavy cream

• 8 oz goat cheese

• ½ cup parmesan cheese

Yields 8 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Cooking risotto is a gradual process of adding hot stock to arborio rice, a special grain that slowly releases its natural starch and creates its signature creaminess.  Start by pouring the stock into a pot and bringing to a simmer.  

In a separate large skillet or saucepan, add the sliced mushrooms and cook down without the fats first, allowing the water to cook out and the mushrooms to brown. After about 10 minutes, add the oil and butter, give the mushrooms a quick stir, and then add the diced onions. Sweat those in the skillet with a gracious sprinkle of kosher salt until translucent (5-10 minutes).  Add the garlic and thyme, and saute for two minutes. Then add the arborio rice and toast for 3-4 minutes.  Deglaze the pan with the white wine and begin the stirring.  

One ladle at a time, add the warm stock to the risotto pan, constantly stirring until absorbed.  Repeat this process.  If the rice sticks to the bottom, reduce the heat and add more stock.  Continue until the rice is cooked and tender. Add the heavy cream, and cook down for a minute before adding the goat and parmesan cheese over very low heat. Fold and envelope everything together, and check for any additional seasonings.

Serve immediately and enjoy!