It wasn’t until recently that I started to experiment with Risotto! I love how versatile it is and the endless options not only for the cheese, but the protein and veggies it can pair with. For this recipe I used chose goat cheese, which is my absolute favorite!
Here is what you will need:
- 2 Tablespoons of Chives
- 3 Cloves of Garlic
- 1 Medium Sized Shallot
- 3 Cups of Bone Broth
- 1 Cup of Arborio Rice
- 3 Ounces of Goat Cheese
- 3 Ounces of Grated Parmesan Cheese
- 2 Teaspoons of Extra Virgin Olive Oil
- 1 Teaspoon Pepper
- 1 Teaspoon Himalayan Sea Salt
Step 1: Dice the shallot and garlic. Pour the extra virgin olive oil into the pan and on a medium heat, brown the shallot and garlic. After the initial browning is complete, add in the risotto. This step is super important, as it allows the risotto to acquire a bit of a nutty taste prior to adding in the liquids.
Step 2: Once the risotto, shallot, and garlic are browned, in a separate pan, bring the bone broth to a simmer. Next, add the bone broth to the risotto mixture one cup at a time. Allow all of the liquid to be fully absorbed by the rice before the next cup is added.
Step 3: After all of the liquid has been introduced to the rice and absorbed, add in the parmesan and goat cheese. Make sure to stir it frequently, as this is what will make a rich and creamy risotto.
Step 4: Plate and garnish with the freshly chopped chives!
I paired this Goat Cheese Risotto with grilled pork chops, oven roasted broccoli, and a Malbec.