Popular Goat's Cheese Risotto

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.

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

Popular Goats Cheese Risotto

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• Author: Judith Coates
• Total Time: 55 minutes
• Yield: 2 1x

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Description

An unusual and tasty variation on this popular Italian staple. That needs to be babied with tender loving care to be at its best.

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Ingredients

Units USM Scale 1x2x3x

• 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)

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Instructions

1. 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.)
2. 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.
3. Add wine, and stir until absorbed.
4. 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.
5. Season with sea salt and milled pepper, and add a little olive oil.
6. Stir in the crumbled goat’s cheese 30 seconds before serving.
7. 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.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: side dish
• Method: stove top
• Cuisine: Italian

Keywords: goats cheese risotto, side dish, easy recipe