This mushroom and goat cheese risotto is the ultimate comfort meal
The Deets
Calling all mushroom and goat cheese fans, this one’s for you—get ready to indulge in a luxurious, buttery mushroom and goat cheese risotto. This dish is the epitome of comfort and elegance, combining earthy, savory flavors with a velvety creaminess. Making risotto requires a bit of patience, but the results are well worth it. Slowly ladling warm stock into the rice and stirring gently helps the rice release its starches, giving the dish its signature creamy texture. The key is to take your time—adding the stock gradually allows the rice to absorb all the flavors and reach that perfect al dente consistency. Once the risotto is tender and luscious, we take things up a notch by folding in a few generous scoops of Vermont Creamery Mascarpone, making it even creamier. Finally, just before serving, we top it off with dollops of tangy goat cheese, which melts beautifully into the risotto, adding a punch of flavor to every spoonful. This buttery mushroom and goat cheese risotto is the perfect cozy meal for a weeknight dinner, or even a special occasion. See below for the full recipe! If you liked this recipe check out some of my other dinner ideas.
Buttery mushroom and goat cheese risotto
Ingredients
For the broth
- ¾ cup dried mushrooms
- 2 teaspoons peppercorns
- 3 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon oregano
- pinch salt and pepper
- 6 cups water
For the rest
- 2 tablespoons Vermont Creamery Sea Salt Cultured Butter
- drizzle olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 1 ½ cups risotto rice
- ¾ cup white wine
- ¼ cup grated parmesan
- 2 tablespoons Vermont Creamery Mascarpone
- 1 cup mixed mushrooms
- a few sprigs of thyme
- 2 ounces Vermont Creamery Classic Goat Cheese
Instructions
- Make mushroom broth by combining all ingredients in large pot and bringing to a boil. Reduce to a simmer and cook for about 30 min or until broth has become rich brown. Strain through mesh strainer and set mushroom stock aside.
- Add butter, thyme and mushrooms to skillet. Season with salt and pepper and let cook for about 8 min or until mushrooms have released liquid and browned. Transfer to bowl and set aside half for topping. Chop up other half to be added to risotto at the end.
- Dice onion and mince garlic. Add olive oil to a deep, large skillet. Add onion and season with salt. Cook until translucent, then add garlic and cook for another minute or so.
- Add rice, stirring so that grains toast but do not burn. Once all grains are coated in oil, deglaze pan with wine, allowing it to cook off.
- Slowly add mushroom stock a little at a time. About ⅓ cup at a time, add stock and let absorb. Keep doing this until rice has cooked (give it a little taste test) it should take about 20 min or so.
- Fold in mascarpone, grated parmesan and chopped mushrooms. Top with dollops of goat cheese, the rest of the mushrooms and a few leaves of thyme. Enjoy!
