Mushroom, Rosemary and Goat Cheese Risotto

Mushroom, Rosemary and Goat Cheese Risotto

I know I know…you thought my fascination with goat cheese was over. Warning! It will NEVER be over! Especially when I have an assortment of some wonderful products from my friends at Cypress Grove Chevre in my fridge. They were not only kind enough to sponsor the Goaterie challenge last month with prizes for our winners, but they also sent me a beautiful assortment of cheeses to try. I’ve had the amazing Humboldt Fog during a Twitter wine tasting of Virginia Viogniers that I hosted recently and the other day I decided to use their Herb de Humboldt product in a risotto I made with mushrooms and rosemary.  It was perfect, adding just the right amount of creamy tang with some herbs that complemented the fresh rosemary that I wanted to include from my garden.

Mushroom, Rosemary and Goat Cheese Risotto

I love risottos; they have a reputation for being difficult to make but are actually quite easy; they do require that you pay attention a bit but that doesn’t translate to hard by any means. I love that they lend themselves to a never ending assortment of ingredients. That includes using other than arborio rice…next on my list I want to try a barley risotto; I hear it’s wonderful! Wondering if any of my family will recognize my Grandma Bathe’s dish that my cousin Pat sent to me a few years back? Not used often for fear of breaking it but it seemed the perfect bowl for this risotto.

Cypress Grove Goat Cheeses

I’ve thoroughly enjoyed all of cheeses from Cypress Grove Chevre but I think I’m most proud of associating with a company that shares a true spirit of giving back. Their history of supporting and encouraging individuals, institutions and non-profit organizations that are dedicated to improving the quality of life for their community is evident in their focus to support Women, Youth and Education.  They have a pretty amazing list of organization that are recipients of their giving and I’m impressed.

That same spirit is woven throughout the organization and though Cypress Grove is a leader in the domestic goat cheese market; their attention to detail has not wavered and I would invite you to learn more about them, their cheesemaking process and certainly try some for yourself. Available in many Whole Foods stores, they also are available online. In Denver, I know they also have Cypress Grove Chevre products at the Denver Truffle on 6th Avenue.

Mushroom, Rosemary and Goat Cheese Risotto

Experiment with adding your favorite goat cheese to this dish; you won’t be sorry. Promise.

Yield: Serves 6-8

Mushroom, Rosemary and Goat Cheese Risotto

Mushroom and Goat Cheese Risotto
Prep Time 15 minutes
Cook Time 45 minutes

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 goat cheese
  • Salt & fresh pepper to taste

Instructions

  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 (30-40 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.

[mpprecipe-recipe:4785]
 

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37 Comments

  1. I made this to go along with the slow cooker stuffed chicken breasts I made from this web site (http://www.howsweeteats.com/2011/12/crockpot-stuffed-chicken-breasts/) and used the liquid from the slow cooker after the chicken was done cooking to replace some of the wine and chicken broth which was basically chicken broth and wine anyway but had the flavors of the chicken, red pepper, goat cheese and spinach that had been cooking in it for a few hours. Other than that, I followed the recipe exactly and both my husband and I were in love with it.
    Thank you

  2. Bravo! I make risotto like this, I’ve also used brie cheese paired with sundried tomatoes and artichokes. This risotto I use herbed goat cheese, oyster and shiitake mushrooms. And dry vermouth it adds a nice flavor. This dish goes well with lamb and looks very pretty. I look forward to reading more of your posts. I just stumbled upon this one

    1. That sounds fabulous too. I stayed away from risotto for way too long; it seemed to have a connotation of difficulty associated with it but I find it’s not hard at all, just requires some attention and what good dish doesn’t right? Thanks for stopping by!

  3. I love risotto (made one today for lunch!) and I love goat cheese (all kinds, any kind) so why have I never thought to put the two together? And mushrooms? It just dashed across my hopeless, muddled brain to make a mushroom risotto and now you’ve inspired with your goatiness. I am so loving this!

    1. You made me chuckle of course. My goatiness? I must check the mirror and be sure to pluck those chin hairs huh? 🙂

      Try it; you’ll like it. Promise.

    1. And I think YOU would! You must try it; it’s so very good. My next venture will be to do a barley risotto.

    1. Risotto really is so easy…but it does require that you have time to pay attention to it. Considering the detail I see in your cookies…you will be a superstar out of the gate. I just know this.

  4. You have combined two of my favorite things in this risotto… mushrooms and goat cheese. I am a huge fan of risottos but this one is a must try with the addition of goat cheese. Love it and I cannot wait to make it! It’s making my mouth water just reading it. Fantastic recipe.

    1. Thanks Kate…hope you enjoy it as much as we did. I have some leftovers;not quite the same, but thinking they will do for a quick dinner. In about 5 minutes. 🙂

  5. I share your chevre love! Great risotto–can’t wait to trump my mom-in-law’s trick of tossing good old cream cheese into the risotto. . .the goat cheese should do the same for the creaminess but add a “whole nother” flavor dimension.I didn’t notice my uber-favorite Cypress Grove chevre: PURPLE HAZE! Have you tried it? So good it will make you play air guitar to some Hendrix. Promise.

    1. Hehe…made me chuckle. I might have some Purple Haze sequestered away…OK, I do have some but keeping it stashed out of site just for me. Their Truffle Tremor is a huge fave too. Heck, all their stuff is a fave!

  6. This looks amazing! I am yet to master making risotto, but I love to eat it:) Goat cheese is one of my weaknesses (but, I love cheese, period:) and I had a chance to eat some of freshly made farmers’ cheese here in Serbia (we buy it from a farmer who milks her dozen goats and makes cheese very close to my dad’s little ranch:)
    But yours is quite a collection!

    1. I stayed away from risotto because so many people complained about how hard it is. Nothing hard about it…but it does require some attention. Try try again Lana, especially if you have some fresh farmer’s cheese available to you while you’re in Serbia. Hope your Mom is doing better soon. You too!

  7. I’ve seen a lot of risotto and orzo recipes lately. Come to think of it … I’ve eaten a few too. Love them. I have a mild obsession with tiny things: tiny spoons, tiny cups, tiny signs, tiny foods. My husband thinks I’m a weirdo, but I’m so drawn to them.

    1. I don’t think you’re a weirdo…let’s say quirky. Tiny babies influencing you maybe? 🙂 Can’t wait to see you Saturday!

  8. What a beautiful dish. I have never made a risotto believe it or not but this truly inspires me. I love the addition of the rosemary, one of my favorite herbs. I know you must have plenty in your garden by now.

    1. Well, that has to end. It’s so easy and so versatile…and yes, I might have a few herbs. A tarragon tree and sage out the kazoo. Come get some!

    1. Thank you Nicole; it was sort of done because I had a wealth of goat cheese on hand and needed to use some. Not an inspiration so much as a need. But it was inspired…just not by me!

  9. Oh yes, I can’t get over goat cheese. I always have it in the fridge and often overlook the cow based cheeses to buy more goat based. It just has a certain something that adds such a rich layer to so many dishes.

    This risotto looks so rich and creamy. A perfect pairing with a nice glass of white wine!

    1. That it does. I think that certain something is why some people don’t like it…which just means more for us, right?

    1. Thank you…we could call it a Rocky Mountain recipe…you know to make up for all the southern ones I get from you!

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