The temperatures in DC have been all over the place lately – 68 degrees one day followed by 45 the next. I’ve been holding off on making my favorite risotto recipe until it was really cold outside. When I woke up this morning to the first snow of the season, I knew it was finally time to bust out the Le Cruset, open my favorite Pinot Noir and make this red wine and goat chez risotto. It’s such a cozy recipe for a chilly Sunday night. Enjoy!
Red Wine & Goat Cheese Risotto with Caramelized Onions
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced or pressed
1 1/4 cups arborio rice
1 cup of your favorite red wine
3-4 cups low-sodium chicken stock
6 ounces goat cheese
3 cups sliced mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
fresh basil for topping
In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 15-20 minutes (or more), stirring occasionally until mushrooms are juicy and caramelized.
While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes.
Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. Repeat 2-3 more times, until all stock has been added and absorbed. This takes a while, maybe 20 minutes or longer – I do not stir constantly, but actually just keep an eye on it and stir every few minutes.
Taste rice and determine if it’s cooked to your liking (if not, add in 1 more cup of stock and stir). I prefer mine a little less soupy than most people, so I tend to only use 3 cups of stock and let it almost completely absorb.
Reduce the heat to low and add in salt, pepper, goat cheese and mushrooms, then stir. Serve with a sprinkling of fresh basil on top.