Mushroom, chevre and rosemary risotto

We had a fabulous dinner last week at Bistro Bella Vita in Grand Rapids — showcasing their stellar risotto — and today I found this divine mushroom chevre risotto on Creative Culinary…it can’t be a coincidence. I must whip this up, to honor the memory of that meal and to banish the drear of our 40-degrees and rainy weather. Let’s get crackin’.


Cook time: 45 minsPrep time: 15 mins
Total time: 1 hour
Ingredients
  • 3 tsp olive oil
  • 8 oz fresh mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 Tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups chicken stock, warmed
  • 4 oz goat cheese
  • Salt & fresh pepper to taste
  • 3 tsp olive oil
  • 8 oz fresh mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 Tbsp fresh rosemary, chopped
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 6 cups chicken stock, warmed
  • 4 oz fresh goat cheese
  • Salt & fresh pepper to taste
Preparation
  1. Put 1 tsp olive oil in pan, heat pan and coat bottom with olive oil (the olive oil will melt a bit as heated and more easily cover the bottom).Sauté the sliced mushrooms until just tender, about 5-7 minutes, do not overcook! Remove from pan and set aside; leaving any juices in pan.
  2. Put 2 tsp olive oil and chopped onion and rosemary in in the same saucepan and sauté over medium heat until the onions are soft .Add the garlic and cook for two more minutes.
  3. Add the rice and sauté until it is hot and begins to become more opaque in color (approx 4 minutes).
  4. Add 1/2 cup white wine and stir, maintaining a light simmer until the wine is absorbed.
  5. Add a half cup of chicken broth, stirring the mixture occasionally while maintaining a gentle simmer and allowing the liquid to become completely absorbed by the rice. Continue to add broth, a half cup at a time. Cook until the rice is al dente and creamy (approx 18-25 minutes).
  6. When the risotto is nearly finished, add the goat cheese and stir until the cheese has melted. Add the cooked mushrooms and stir gently to incorporate.
  7. Add salt and pepper to taste and serve immediately; garnish with parsley if desired.
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