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This hearty risotto recipe tastes like a bite of fall. Hearty enough to serve as a comforting one-pot main on a chilly evening, it also makes an elegant side dish to accompany roast, smoked or grilled meats. Creamy, tangy goat cheese, aromatic thyme and earthy, meaty mushrooms come together for a dish that will have everyone returning for second helpings.
Featured Cheese
Black Truffle
Black Truffle
Ingredients
- 1 tub (6.2 oz) Laura Chenel Black Truffle Marinated Goat Cheese
- 4 tbsp unsalted butter
- 1 lb wild mushrooms (such as trumpet, maitake, and shitake)
- ½ white onion, finely diced
- 2 garlic cloves, minced
- Salt and pepper
- 3/4 cup dry white wine
- 5 cups chicken or vegetable stock
- 1 1/2 cups arborio rice
- 2 fresh thyme sprigs
Instructions
- Warm broth over low heat in a small saucepan.
- In a large high-sided skillet, heat 2 tablespoons of butter and half of the oil from the marinated goat cheese container (about 2 tablespoons) over medium heat. Add mushrooms along with a big pinch of salt and a few cracks of black pepper and cook until golden brown. Remove the mushrooms from the pan and set aside.
- Heat remaining oil and butter in the skillet, add the onions, and sauté until just translucent. Add in the arborio rice and garlic and cook, stirring occasionally, for 3-4 minutes. Add the wine and simmer, stirring constantly until the liquid is fully absorbed.
- Add 1 cup of warmed broth and stir constantly until almost all of the broth has been absorbed by the rice. Repeat this process, adding 1 cup of broth at a time until the liquid is almost absorbed until you have used up all of the broth and the rice is cooked through and creamy. (Note: This process will take about 20 minutes.)
- Turn off the heat and add in half of the reserved mushrooms. Stir in 2 discs of Black Truffle Marinated goat cheese, until the goat cheese has fully melted into the risotto. Season to taste with salt and pepper,
- Transfer risotto to serving bowls and top with the rest of the mushrooms. Crumble the remaining goat cheese discs over the top and finish with a crack of freshly ground black pepper and fresh thyme leaves.
