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Buttery mushroom and goat cheese risotto

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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!