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.
While you are here, try these off-piste Italian dishes Meat Spaghetti, or Best Homemade Ravioli.
About Goat's Cheese Risotto
It is a good idea to have the diy vegetable stock (which takes less than an hour to make) 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 them thoroughly. This will blend the flavors well and result in a more delicious dish.
More Delicious Recipes Like Goat's Cheese Risotto
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Popular Goats Cheese Risotto
Ingredients
- ⅓ cup unsalted butter 75 gr
- 1 clove 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) homemade vegetable stock
- ¼ cup goat milk warm (100 ml)
- Olive oil splash
- Chives chopped
- ¾ cup goat 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.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.