Red Wine + Goat Cheese Risotto with Caramelized Mushrooms.
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.
You neeeeeeed this.
151 Comments on “Red Wine + Goat Cheese Risotto with Caramelized Mushrooms.”
I’m not a mushroom person, but this looks very good! Your photos always look so pretty and appetizing!!! Have a great day!
I’m going to need this in my life ASAP!
Yes I want a big bowl of this for Christmas! I love goat cheese but have never had it in risotto. Sounds so delicious!
I would say that I will come over to eat this for supper, but somehow I think that you may have finished it before I arrive (because it would take me like 24 hours to get there…..)
Hey, I just realised that I would be able to arrive in time for Christmas dinner – I’m on my way to the airport now! ;-)
Hmmm I wonder who drank all that white wine? It could have been me. I’ll be over for a glass of Moscato later, k? k.
Yessss.
I love risotto, and this recipe looks AMAZING! I have never used red wine, but I am excited to try it! Risotto is one of those dishes that must be eaten immediately, which makes it tricky to serve for guests. I saw a chef on the Today show last week say that it can be made ahead (like they do in restaurants). Make the recipe through the second ladle of chicken broth and then spread it onto a cookie sheet to cool. Proceed with the recipe just before serving. I haven’t tried this, but I am confident that this is how restaurants do it…there is no way they make each order from start to finish!
That is an awesome idea! Thanks so much for sharing – I gotta try that.
Kim’s right; This is how we do it in restaurants! You’ll want to stop cooking when the rice is 40-60% cooked, and almost all of the liquid is absorbed. Make sure to use a spatula to scrape your pan, and the cookie sheet for when you want to start cooking again. Without that sticky starch, your risotto won’t turn out!
This looks so good! I can’t wait to try this recipe. I’ve made the butternut squash lasagna you referred to and it was delicious! I bet the deliciousness cured your mom’s “half a heart attack”.
P.S. I love love love your site!
Thanks Karen! So glad you liked the lasagna. :)
Yes. Please. I want a bowl now. I absolutely adore all kinds of rissotto and its my best friend when going out to eat for GF options. I had obviously never thought of red wine before with it but I’m seriously intrigued!
Making this SOON!
This looks incredible. Just had risotto yesterday! Is arborio rice normal risotto rice?
XO,
Doux Rousse
http://www.douxrousse.com
I think it’s the most common, but you can make it with other types. I have never tried though!
Make sure you use a short or medium grain rice and you’ll be fine. I make risotto with sushi rice, and because this rice is super starchy, I don’t have to stir it *constantly* to make the risotto come together…just stir it enough so it won’t stick, keep it moving…just feel for it! Arborio and carnaroli rice are the most common types used, but I always have sushi rice on hand, its cheaper, and it works!
Looks Yum…. we do one similar without wine but we use fine mushroom powder that adds soo much flavour to the risotto.
omg i LOOOOOOVE mushrooms! this looks ridiculous and amazing!
Ooooh yes please! I love mushrooms, especially caramelized ones, and red wine… well, let’s just say you wouldn’t have to ask me twice!
I just want those caramelized mushrooms… why is caramelized anything so good?
I know. So good.
This. Was. Meant. For. My. Life. And. Face. Oh. Crap.
I love risotto and goat cheese makes ANYTHING better. Love.
Def bookmarking this! My son loves anything with mushrooms and rice! My family would definitely enjoy this!
So into risotto now and this would be wonderful. Loving the mushrooms!
This is a big bowl of shroomy goodness. And add wine to anything and it automatically gets way better :)
I haven’t even tried this yet, but I’m pretty sure I could eat nothing but this for the rest of my life and be happy :)
Would you like to hear something heartbreaking that may forever change your opinion of me? I don’t like goat cheese. [hangs her head in shame] :)
It’s okay… I don’t LOVE goat cheese. I would choose many other cheeses first. But it made this so creamy!
I do believe you’re right…I do neeeed this! Looks creamy, delicious and mine.
I have never had risotto. WHAT IS WRONG WITH ME???
Oh my gosh!! You gotta get on that.
I knoooooow. I gots to try this.
happy FREAKIN holidays, that looks GOOD.
risotto (any variation) is one of my all time favorite foods. throw in goat cheese and red wine? um, yes please!
You are so right, I do need this. This will be perfect on New Years Eve! Cheers.
Amazing!
Yes, please! Pretty, pretty please!! This sounds amazing – I just love all those flavors.
It’s 8am and I want this NOW!!!!!!!!!!!
I think I’m so sick of all the sweets lol……..this looks amazing!
My kind of dinner (+ a half bottle of red wine)
Oh yeah, this looks delicious. Just perfect. Happy Holidays to you.
Let’s see….I love risotto, love red wine, love goat cheese, love mushrooms. I’m pretty much in love with this entire dish. I say YES…make it for Christmas! :)
Oh Em Gee – This looks and sounds AH-mazing! I am at work and am totally craving this!!!!
I don’t drink alcohol, for relgious reasons, but do you have any idea of what I could substitute for the red wine in the recipe?
Thanks!
YUM! This looks so delicious, I love mushroom risotto so much
I love creamy risottos. Looks perfect!
Your posts make me so hungry! I want to eat this now. My mushroom hating husband will starve the night I am make this. I say it’s worth it.
What kind of goat cheese do you get? Because every goat cheese I’ve tasted, tasted like…well….goat. You know, like goats smell? Am I crazy?
You are soo right! I do NEED this! I love all of your recipes so much! I may try making this for Christmas dinner (or before).
mmm…I love drunken risottos.
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Putting this one in the recipe file–I love rissotto.
I absolutely love this. Goat cheese rocks my world!
O… my… goodness this looks diiiivine! Did you use crimini mushrooms? A mixture of crimini, portabella, and shiitake would be great in this dish…
– Brittany
o m g this looks divine. I want this like now.
Sounds amazing!!!
I’m in love. I must have mushrooms in my risotto. It’s the way my mom made it growing up so it’s not risotto without mushrooms. The goat cheese is brilliant though, so much creamier than typical parmesan.
Yes this looks amazing and I’m the only one in the house who likes mushrooms so I guess I’ll have to eat it all by myself! win.
Wow, what a meal! Mmmm!
Red wine + goat cheese? SWOON!
I typically end up making some sort of Orzo (Lemon Orzo Primavera anyone?) so I am pretty excited about trying this Risotto tonight. Red wine, goat cheese and mushrooms, who could resist!