Risotto is an incredibly rich, delectable dish on its own. But when you toss in a little goat cheese, it becomes incredibly elevated. Creamy, with just a little twang from the cheese. The ultimate in indulgence. br
Ingredients
1 Tbsp. butter
2 cloves garlic
1 yellow onion, minced
1 ½ cups Arborio rice
4 cups chicken stock
3 ounces goat cheese
Salt to taste
Directions
Melt the butter in a large skillet over medium high. Add the garlic and cook until fragrant, about 30 seconds. Add in the onion and cook until translucent, about 2 minutes. Place the rice into the pan and stir, allowing the rice to toast for about a minute. Once the rice is toasted, add in ½ cup stock and stir. Allow the rice to cook and absorb the stock for about 2 minutes. Once absorbed, add another ½ cup of stock. Repeat this process until all the stock is gone and the rice is cooked through. Add in the goat cheese and stir until fully incorporated. Serve in bowls with a bit of extra goat cheese crumbled on top.
Serves 4 to 6
--Kim Cooper--
