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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 Goat Cheese Risotto with Wild Mushrooms


  • 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


  1. Warm broth over low heat in a small saucepan.
  2. 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.
  3. 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.
  4. 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.)
  5. 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,
  6. 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.
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