Red Wine + Goat Cheese Risotto with Caramelized Mushrooms.
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
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.
You neeeeeeed this.
151 Comments on “Red Wine + Goat Cheese Risotto with Caramelized Mushrooms.”
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Hi! I came to your site from pinterest. So glad I found you! My husband and I made this last night, and it was DELICIOUS. Especially the caramelized mushrooms. I wanted to eat a bowl of them. I wanted to ask – what kind of red wine did you use? We used Shiraz, and our risotto definitely wasn’t pink. It was a rich purple! Ha! Still very tasty, but yours would be prettier to serve to guests. Thanks for the recipe!
Finally made this last night after having eyed it for months. I didn’t bother tasting it until it was on the table… and we were all blown away. The only change I made was adding a very small onion to the mushrooms to caramelize. Soooo good!
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This sounds delicious! Do you think using a vegetable broth instead of chicken stock would make a big difference in the taste of the dish? Thanks!
What type of mushrooms did you use? Does it matter? Would it help to use a mixture of mushrooms or should I keep it uniform?
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“Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.,..”‘
See you real soon
Nooo… nononononono! I sooo want to make this because I LOVE risotto and I LOVE goat cheese and I LOVE red wine, but I HATE mushrooms. Blech. I can’t get over my mental block that they are fungus (there is fungus amongus) and they should never be eaten. Also, that texture. Double-blech. I wonder what else I could make this with… or just skip the fungus altogether. Help!! Because I want it.
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I saw this on Pinterest and was very intrigued. I really enjoyed this recipe and I think it goes well with any meaty meal naronon fresh start.
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What kind of red did you use? My malbec made it extremely purple.
I used Malbec as well – also a very purple risotto!
A recipe print button would be helpful. Without it, I’m forced to either move on to the next recipe or waste pages of printer paper on photos and prose that I have no use for. I don’t like wasting printer paper and toner, so I’m moving on, but it’s unfortunate because this looks delicious.
You can copy the recipe itself and then paste it to a Word doc…pretty simple.
Not everyone has a computer, so not everyone can paste into a word doc. Some people print from their phones . . . so not simple.
If you don’t have a computer but have a web viewing device capable of printing, you will have a note type app within said device, copy/past/print… once again simple
You could write it down on a piece of paper…
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Pls correct the serve amount, as it is 2, not 4! Thank you for the ultimate deliciousness! made this wt rose wine, and accompanied wt red wine at dinner …we couldnt stand not having the 2nd portion :) my fav risotto recipe from now on
Agreed!!! Thought i was just being piggy
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OMG This was absolutely amazing. Here’s my blog post on it: http://heatskitchen.blogspot.com/2014/11/red-wine-and-goat-cheese-risotto-with.html
I made this tonight and it was so good! I added the zest and juice of one lemon and loved it!
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Your risotto looks absolutely great! I love love love goat cheese, and those mushrooms are gorgeous!
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Which one would you recommend for this recipe?
Please excuse the typo. I meant which red wine would you recommend for this recipe?