Red Wine + Goat Cheese Risotto with Caramelized Mushrooms

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms.

December 21, 2011

Do you want to eat a big bowl of Christmas?

I do.

All tied up in a pretty little bow and strung with a string of lights and 53 sparkly ornaments, plucked in front of a crackling fire with Barry Manilow in the background. I’d take the entire thing down in about 3.7 seconds because I freaking love this time of year.

So, so much. Just call me a walking cliche.

I am incredibly tempted to bring this dish to Christmas dinner, though it may give my mom a complete heart attack. Taking the quite untraditional dish of butternut squash lasagna gave her half a heart attack on Thanksgiving, and I’m pretty sure this would send her over the edge while asking “who eat’s goat on Christmas?!”

Let’t talk about how insanely creamy this risotto is. O… M… G… . It’s pretty insane. I felt like I was eating straight up cream, which sure – isn’t too far fetched for me, but still. The red wine was a happy accident considering someone drank all the white wine in the house (how dare they!), but not only was it delicious, it added a little pink tint to the rice. Um, hello. I love pink things. Win.

And the mushrooms… the mushrooms. I caramelized them in butter for almost 20 minutes. Do I need to tell you anything else?

Then I topped everything with basil that I had in my fridge, which was probably a Christmas miracle considering I found it shoved behind a leftover container of buttercream and it had to be at least 3 weeks old. But it made it look sort of Christmasy and stuff. Right? Kinda pink and green? Let’s pretend.

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms

serves 4

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced or pressed

1 1/4 cups arborio rice

1 cup of your favorite red wine

3-4 cups low-sodium chicken stock

6 ounces goat cheese

3 cups sliced mushrooms

1/4 teaspoon salt

1/4 teaspoon pepper

fresh basil for topping

In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized.

While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes – I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste rice and determine if the they are cooked to your liking (if not, add in 1 more cup of stock and stir).

Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.