When Santa brought my son a roll of Chevre rolled in herbs this year the first thing he said was ‘we need to make risotto‘.
I love, love making risotto and I would say one of the biggest hurdles for most people who make this for the first time is sticking and stirring. You have to be able to devote your undivided attention to this dish, for at least 30 minutes at least, if you want it to be perfect. Using a great pan helps too. I don’t want to add excess oil and butter to an already rich dish so starting with a quality piece of cookware will take you far. I cannot emphasize enough that every home cook should have at least 1 good saute pan. I make everything in mine.
I would like to thank Swiss Diamond for allowing me to try out this fab new Saute pan! Like everything I try out…all opinions are my own!
Spinach and Goat Cheese Risotto
1 C Arborio rice
2 TB butter
1 small onion, diced
3 cloves garlic (or 2 if you are not a garlic fan)
1 C white wine (I used Chardonnay)
3 1/2 C vegetable or good quality chicken stock or broth (keep warm on the stove)
6 oz fresh spinach, chopped
1/2 C fresh Parmesan
1 5oz roll of goat cheese, I used Chevre rolled in herbs
a pinch of nutmeg (I used a fresh ball of it and did a few rubs over the finished dish)
Add olive oil and butter to a large skillet over medium heat.
Add the onions and garlic and saute until translucent, about 3 minutes.
Add the rice, saute 30 seconds then add the wine.
Allow to absorb, about 3-5 minutes then add 1/2 of the broth.
Allow to absorb, maybe 7 or 8 minutes, stirring constantly.
When that has happened add the rest of the broth.
Now it will be nice and creamy and very fragrant.
Add the Parmesan cheese, a few cracks of fresh pepper and a pinch of kosher salt.
Reduce heat to low.
Add the sliced log of Chevre , or your choice of goat cheese, and fold it in.
Finally, fold in the chopped spinach and remove from heat.
I like mine just slightly wilted so I take it off of the heat.
You do what you want to do here.
I recommend turning the heat off so you don’t scorch it.
I have used frozen (and drained) spinach but I really prefer fresh and the price is about the same.