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Home > All Recipes > French Vegetable Recipes

Popular Goat's Cheese Risotto

Published: Oct 17, 2021 · Modified: Nov 28, 2024 by Judith Coates · This post may contain affiliate links · Leave a Comment

An unusual and tasty variation on this popular Italian staple. That needs to be babied with tender loving care to be at its best.
Jump to Recipe Print Recipe Pin Recipe
Creamy yellow rice, with green chives, slices of leeks, and chunks of white goats cheese.

With Leeks

This is an unusual, but very luxurious, take on the classic Italian staple risotto dish. As with all risottos, patience is a virtue; resign yourself to much stirring. Risottos must be babied because if they get the attention, time and care they require, then they will pay back in dividends with dining pleasure.

Creamy yellow rice, with green chives, slices of leeks, and chunks of white goats cheese.

It is a good idea to have the stock in a separate pan, simmering on low heat so that it is warmed up when it comes time to add it to the rest of the ingredients. This will maintain a uniform heat in the mixture by not cooling down the other ingredients that were previously added.

Heating the stock on its own first will also save time as the milk and cheese can be added sooner because the recipe is hot up to this point.

Take time to slowly add the ingredients while stirring constantly to mix the ingredients thoroughly. This will blend the flavors well and result in a more delicious dish.

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📖 Recipe

Creamy yellow rice, with green chives, slices of leeks, and chunks of white goats cheese.

Popular Goats Cheese Risotto

Judith Coates
An unusual and tasty variation on this popular Italian staple. That needs to be babied with tender loving care to be at its best.
Print Recipe Pin
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Side Dish
Cuisine Italian
Servings 2

Ingredients

  • ⅓ cup unsalted butter 75 gr
  • 1 clove of garlic crushed and chopped finely; remove skin
  • 2 large shallots finely chopped
  • 1 leek sliced into rings
  • ⅔ cup risotto rice of choice 4-5 oz
  • Half glass of dry white wine
  • 2 cup vegetable stock hot (500 ml)
  • ¼ cup goat’s milk warm (100 ml)
  • Olive oil splash
  • Chives chopped
  • ¾ cup goat’s cheese 100 gram

Instructions
 

  • In a heavy-bottomed fry pan sweat shallots, garlic and leek in butter over a medium heat until soft, but not colored. (Add a little oil with the butter to prevent the butter from burning, although "sweating" vegetables should be done on a medium/low heat for best results.)
  • Add rice (do not rinse the rice before cooking as this washes away some of the starch which is what makes the dish creamy) and cook for 1 minute until transparent.
  • Add wine, and stir until absorbed.
  • Add warm stock, a little at a time, stirring constantly until absorbed. Then repeat with the milk. Add more stock if the rice is under-cooked.
  • Season with sea salt and milled pepper, and add a little olive oil.
  • Stir in the crumbled goat’s cheese 30 seconds before serving.
  • Sprinkle with chopped chives and/or garnish with parsley.

Notes

  • Add a little oil with the butter to prevent the butter from burning, although "sweating" vegetables should be done on a medium/low heat for best results.
  • Do not rinse the rice before cooking as this washes away some of the starch which is what makes the dish creamy.
  • Warm the stock before adding to the pot.
Keyword easy recipe, goats cheese risotto, side dish
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Enchanté, je suis Judith

Owner, home chef, food writer, & creator of this website where I share my collection of appetizing French cuisine recipes. My goal is to remove all your misconceptions about French food being too finicky or too saucy, it's simply wonderful everyday eating! So, let us get cooking!

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