Goats Cheese Risotto Recipe

One of my favorite dishes is a creamy, flavorsome risotto. This Goat Cheese Risotto is nothing short of culinary perfection.

Arborio rice is the risotto’s base. The cooking technique is key.

You want the rice to be infusing with flavors, but too many flavors can overwhelm. Chicken or vegetable stock is necessary.

It must be delightful. The addition of crumbled goat cheese and grated Parmesan gives the risotto depth.

Olive oil and butter are the base for the mirepoix (the aromatic flavors that define the dish), and wine is a must. You want dry white wine.

You want freshly minced garlic to give the dish a lovely layer. A hint of lemon zest and chopped fresh parsley add a delightful finish.

Ingredients

Arborio rice:
High in carbohydrates, makes risotto creamy.

Chicken or vegetable stock:
Gives richness of flavor and important minerals.

Olive oil:
Enhances the subtle aromatic flavors; heart-healthy fats.

Goat cheese:
Creamy and tangy, this element provides a signature flavor and distinctive creaminess.

Parmesan cheese:
Umami abundance boosts the savory flavor and contributes a rich, creamy texture.

Dry white wine:
Imparts brightness and balance, ensuring that the dish does not become too rich.

Fresh parsley:
Fresh, vibrant flavor, supplies essential antioxidants and vitamins.

Lemon zest:
Adds a hint of citrusy aroma and flavor and lends a touch of vibrant freshness.

Ingredient Quantities

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 100g goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped
• Zest of 1 lemon

Instructions

1. In a saucepan of medium size, warm the chicken or vegetable stock over low heat until it is just warm, but not boiling.

2. In a large skillet or saucepan, pour the olive oil and butter. Heat them together over a medium flame. Stir the two together until they’re well mixed, and then let them heat for a bit until the butter has melted and is starting to sizzle.

3. Finely chop the onion and then add it to the skillet and sauté until it becomes translucent, about 3-4 minutes.

4. Add the garlic that has been minced and cook it for 1 minute more, by which time it will be incredibly fragrant.

5. Stir the Arborio rice into the onions and garlic, and stir for 2-3 minutes continuously until the rice is well-coated and slightly toasted.

6. Add the dry white wine and cook until it is mostly absorbed by the rice, stirring often.

7. Start incorporating the warm stock into the rice, one ladleful at a time, and keep stirring all the while. As with the previous method, allow each ladleful to be absorbed before adding the next. Keep this up until the rice has achieved a creamy consistency and a bite, something between done and just short of done (al dente), about 18-20 minutes.

8. Take the risotto off the heat and carefully blend in the crumbled goat cheese, grated Parmesan cheese, lemon zest, salt, and freshly ground pepper to your liking.

9. Allow the risotto to rest for a couple of minutes so the flavors can meld together.

10. Serve the risotto hot, garnished with fresh chopped parsley. Enjoy!

Equipment Needed

1. Medium-sized saucepan
2. Large skillet or saucepan
3. Wooden spoon or silicone spatula
4. Chef’s knife
5. Cutting board
6. Ladle
7. Grater (for Parmesan cheese and lemon zest)
8. Measuring cups
9. Measuring spoons
10. Serving plates or bowls

FAQ

• Can I use a different type of rice?Using Arborio rice is optimal, as it’s just the right amount of starch and yields the creamy texture that’s a hallmark of risotto.
• What can I substitute for white wine?Should you desire not to use wine, you can substitute it with additional stock. However, a splash of lemon juice can add an acidity quite like that of wine.
• Can this risotto be made ahead of time?The best way to serve risotto is immediately after preparing it. If you have to make it ahead of time, do not cook it completely. Finish cooking it just before it is time to serve it.
• How do I know when the risotto is done?The grains need to be tender with a slight bite, the way they are when cooked to the Italian standard called al dente. The porridge should be creamy, not too thick, and not too thin.
• Can I use a different cheese?You can use cream cheese or feta for an alternative flavor when you want to replace goat cheese.
• What is a good garnish for this risotto?Adding fresh parsley and lemon zest gives the dish a fresh taste. Drizzling it with olive oil, or even just shaking on a little more Parmesan, would boost the flavor even more.

Substitutions and Variations

For Arborio rice: You can use Carnaroli or Vialone Nano rice, which are similar to Arborio and have the same creamy, rich texture when cooked.
In place of chicken or vegetable stock, use mushroom broth for a different flavor profile, or even a homemade bone broth.
To substitute for goat cheese, use either feta cheese, which offers a tangier taste, or cream cheese, which delivers mild flavor and a creamy texture.
Parmesan cheese can be substituted with Pecorino Romano, which offers a sharper taste, or with Grana Padano, which has a slightly sweeter flavor.
When preparing white wine, use extra chicken or vegetable broth, plus a splash of white wine vinegar or lemon juice, if you want a more acidic result.