Recipe from: http://rosanaskitchen.blogspot.com/2007/10/goat-cheese-risotto.html
Ingredients:
2 tablespoons butter
1 1/2 cups chopped onions
2 cloves garlic, chopped (or minced)
1 cup of arborio rice
A little olive oil
4 cups of heated chicken stock
1 package of chevre goat cheese (approx. 4-6 ounces)
Fresh grated Parmesan cheese
Salt
Pepper
Directions:
1. Melt the butter in a medium pot. Drop in the onions and cook slow and low, as if you were making French onion soup. This normally takes about 30 minutes, with a little stirring here and there. You want the onions to go golden and soft slowly. There will be bits that caramelize.
2. Raise the heat a little and throw in the garlic. Let that cook a minute or two, then add the rice. Pour a little olive oil on the rice and stir, until it gets shiny. Add salt and pepper to taste.
3. Add about two cups of chicken stock and stir. Lower the heat. Pay attention to it! I’m not of the “stir risotto constantly” school of thought, but you do need to stir it fairly often.
4. When the liquid comes to the “shoulders” of the rice (an expression I heard Mario Batali use on Molto Mario), add another cup of stock. Repeat. If the risotto is still not tender after you’ve used up your stock, you can always add water. I find that overdoing the stock overdoes the flavor of the stock in your risotto.
5. Once the risotto is creamy and cooked to taste, cut up the goat cheese and stir the risotto until it melts. Add a few tablespoons of fresh grated Parmesan cheese. Don’t put in too much Parmesan, because the real star is the goat cheese. Now taste and add a little salt and pepper accordingly. Eat warm and gooey.