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.”
ohhh yummy! i looove caramelized mushrooms. and i love risotto. andredwine. aaand i love how this turned out kind of pink. :)
I totally have that salad bowl from Pampered Chef.
Yes. Please.
Why yes, I DO need this! :-)
perfect way to use up a leftover bottle of red!!
Love risotto and this looks absolutely essential to add to my list of things to make :) p.s. I have the same salad bowl
Yum. I’m definitely a goat cheese fiend so this is right up my ally. Except I would probably add double. And a generous pat on the side to be eaten straight up.
You can bring that to my house for Christmas dinner anytime and I promise never to freak out. It looks beautiful! Mushrooms and butter rock.
so many things I love here. So many things. Mostly you, then the wine… then the cheese…
There isn’t a single thing in this world that doesn’t taste better with butter, wine, and mushrooms. This looks amazing and so, so hearty.
oooh my oooh my~~this looks so rich and warming!! i think i will give this a try when all the family has returned home and all of the leftovers are gone~~thanks for all of your creative recipes you have been throwing out there!!!
I LOVE adding red wine into things. Many things.
Butter, rice, my mouth….
oh my god. that. looks. amazing. I want to eat it noooow! I love mushrooms in risotto!
I don’t know what’s wrong with me that I just now discovered that I like mushrooms….and this looks tremendous! And with goat cheese? It seriously can’t get any better. Thank god for accidents!
Risotto is one of my favorite things to make and eat. This sounds fabulous. What a great combination!
You had me at caramelized mushrooms. Can’t wait to try it!
This absolutely sounds like something I will have to try! Red wine and mushrooms together is one of my favourites.
OMG my mouth is watering!!! That looks delicious. My mom freaks out everytime I being something crazy to eat too!
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You’re right, I DO NEED this. Can’t wait to try it!
Your right… I do need this! Merry Christmas Jessica. XoXo
Pretty sure I need to email these pictures to my boss and let him know I’ll be taking the rest of the day off. It’s a risotto emergency! And if we’re using my favorite red wine, I should probably just phone in sick for tomorrow right now :)
What kind of mushrooms did you use?
I used baby bellas!
Since I pretty much read recipes for a large portion of the day, I’m pretty desensitized to amazing food. But oh my gosh, this is one of the exceptions. I should not have read this while hungry. This recipe is EVERYTHING that is amazing in the world all in one dish. I will definitely be doing this in the very near future (like…tonight…). Thank you for posting!!
Making this… right now!!
Ah, I can’t wait to make this! Also, the hubs LOVES the butternut squash lasagna and he loved it so much, he made me make it a week later to take to Thanksgiving. And EVERYONE loved it and I gave the recipe to two people. So, thank you!
This is my kind of risotto and I can’t wait to try it! Experimenting with different kinds of wine will be lots of fun…maybe I’ll even put some in the risotto. ;-)
There are nothing but excellent ingredients in this recipe – it looks absolutely delicious!
I made this and added carmelized onions to go with the mushrooms, so good! Thanks for the great idea! :)
All I can say is “Yummy,Yummy, and more Yummy”
Right on! I don’t think I’ve ever seen a risotto that uses red wine instead of white. Can’t wait to try this!
Huge hit with my family tonight!
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I’m not really a fan of mushrooms and I don’t eat meat (I know, I know…), but I’d love to try a red wine risotto. Any thoughts on what I could use in their place? Asparagus, maybe?
Oh my goodness, I cannot wait to make this! What a brilliant idea! Happy New Year!
Hello all,
Can someone pls tell me what the Nutritional Information on this recipe is? I am on diet and need to watch calories, fat, fiber, sodium, etc etc. It would be much appreciated. Thanks in advance.
Patricia
I made this for dinner tonight and it was amazing. I make risotto a lot and my family decided that it was one of our favorites. The risotto I have made risotto in the past with red wine had fair results and I think that the missing ingredient is the goat cheese. Thanks for posting.
this turned out so fabulously! i used 1/2 the butter, 1/2 the olive oil, and probably 4 ounces of goat cheese total and it was still totally delish.
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The risotto took me way longer than 15 min to cook. Was that just an estimate or should I have cranked up the heat on my stove?
I would increase the heat a little (just make sure to constantly stir) but it also could be your brand of rice – they are all different! Risotto usually always cooks for me in 15-20 mins.
Maybe I’ll try another brand next time. It was worth the wait though! I’ve tried a few of your recipes and they were all great, but I think this was my favorite so far. Mushrooms… goat cheese… wine… three of my favorite things!
Made this tonight and I loved it! Do you eat this as a main course? It is definitely filling, but I felt like I needed something else to go with it…
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So, lady, just wanted to ask you a quick question, as you have (obviously) made this. So, when you made it, did you feed a portion of it to your husband, and a portion of it to yourself, and see that, yes, there was a portion left, so we could save that for later? And, did you decide to leave it out a little while (you wanted it to cool off before you covered it and put it in the fridge, right?)? And, then, later came, and your husband was in bed and you thought, yes, I’ll put it into a fridge/microwave-safe bowl – like we promised – but just to make sure we haven’t passed the very important “food has been out too long” line, I’ll give it a taste, and then, you look down and you realize you’ve not only downed the last bottle of white in the house, but you’ve also finished the rest of the “BIRTHDAY” risotto? Just wondering if that only happened to me?
PS I discovered How Sweet It Is a few months ago, and started reading from the very beginning (because I love where you ended up and I wanted to see how you got there – and now I love it even more) and I hardly ever comment because I am very much an invisible internet friend, but I wanted to thank you so much for the amazing recipes and the amazing stories and the amazing life (too much? probably – the wine didn’t just go into the risotto, you know).
Two words.Valentine’s. Day.
Great recipe! I made it for Valentines dinner and it was incredible!!
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I made this last night and served with Trader Joe’s Filet Roast. It was fantastic! 1 cup of my favorite cab turned it totally purple. It tasted great but was bizarre to look at! I think I’ll opt for white wine next time. Although, I would have eaten it no matter what color it was. YUMMY!
This was my very first time making risotto & after making your red wine & goat cheese risotto with caramelized mushrooms am eager to get my risotto on! Absolutely DE LICIOUSSSS!!!! A gourmet meal with simplistic flavors. Bravooo!
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Growing up, I hated mushrooms. Only three years ago did I start becoming tolerant of them on my pizza or in soups… but only tolerant.
This recipe has (almost completely) converted me. I say “almost completely” because I did alter it a bit. I wanted to include a hearty protein, so instead of just-caramelized-mushrooms, I made a sort of chicken-spinach-mushroom stir-fry to serve on top of my risotto (which turned out fabulously, if almost overwhelmingly creamy, despite my love for goat cheese). I also did not have any fresh basil, so I mixed in some dried with the salt and pepper.
Long story short, LOVED IT. This recipe is one for the ages! I can’t wait to serve it to everyone I know ever.
Just made this….I’m shoveling it in my mouth and moaning as we speak. It’s making my family get together a little awkward. Thank you for another awesome dish!!!