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Risotto with Roasted Garlic and Goat Cheese

**This recipe was featured as part of our 2018 New Release Wine & Food Pairings.**

Suggested Wines

  • Sauvignon Blanc (Dry White)
  • True Chardonnay (Dry White)

This unique spin on a classic dish substitutes Parmesan cheese with goat cheese, adding an extra dimension of flavor. In addition by finishing with lots of lemon the citrus flavors of our cool climate white wines are accentuated nicely.

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped shiitake mushrooms
  • 2 tablespoons chopped shallots
  • 1 1/2 cups Arborio rice
  • 3/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 2-3 cups hot chicken stock
  • 1/3 cup crumbled goat cheese
  • 2 tablespoons chopped roasted garlic
  • 1 teaspoon minced lemon zest
  • 2 tablespoons chopped green onions
  • 12 cherry tomatoes, halved
  • Salt and pepper to taste

 Directions

  1. In a large saucepan over medium heat, heat olive oil and 1 tablespoon butter.
  2. Add mushrooms and shallots and saute for 3 to 4 minutes, stirring frequently.
  3. Add rice and continue cooking for 4 to 5 minutes, stirring continuously.
  4. Carefully add the wine and lemon juice and simmer until it is nearly evaporated.
  5. Start adding the heated stock in 1/2 cup increments and slowly stir until each addition of stock is absorbed into the rice.
  6. After 2 cups have been added, taste the rice to see if it is cooked al dente (cooked completely but slightly firm). If not, add additional stock.
  7. Add the goat cheese, roasted garlic, lemon zest, green onions and 1 tablespoon butter while stirring thoroughly on heat.
  8. Salt and pepper to taste.
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6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396