1 cup arborio rice
2 tbsp butter
2 Tbsp olive oil + slightly more for serving
1 med white onion, diced
2 cloves garlic, chopped
1 glass dry white wine
4 ounces goat cheese
3/4 cup grated parmesan cheese or aged goat Gouda
5 oz spinach
3-4 cups of chicken or vegetable broth
Pinch of nutmeg
- In a pot, melt 1 tbsp butter over medium – high heat, and add 2 tbsp of olive oil. Add the diced onion to the pot and cook until translucent, then add 1 clove chopped garlic and cook for a minute longer.
- Add rice to pot and let it toast a little in the pot for 1-2 minutes. Then add the cup of white wine.
- Once the wine is absorbed, start adding a cup of broth at a time. Continuously stir the rice so it doesn’t stick to the pot. After 2 cups of broth have been absorbed, keep checking the rice to see if it’s done. You might not need all of the broth.
- In a frying pan, melt the rest of the butter, add a tbsp of olive oil and the other clove of garlic. Then add the spinach and a pinch of nutmeg.
- Once the spinach is wilted, chop it really finely, or put it into a food processor.
- The rice should be done by now, so turn off the heat and stir in the parmesan and the spinach to the risotto. Cover and let it sit for about 2 minutes.
- Now, take about half of the goat cheese and stir it into the risotto.
- Serve in bowls or pasta bowls. Add a little coarse salt and a fresh grating of pepper. Crumble the remaining amount of goat cheese on top of the risotto and just a splash of olive oil.
Thanks to Cheese Plus Everything for the awesome picture!