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–+ servings

Mushroom and Goat Cheese Risotto

This Mushroom Risotto with goat cheese is the ultimate comfort food meal, full for the richest flavors. With a restaurant-quality taste, every bite is decadent and hearty perfect for the fall and winter months.
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Ingredients

Serves 4 people

For the broth:

  • ¾ cup dried mushrooms
  • 2 tsp peppercorns
  • 3 bay leaves
  • 2 teaspoons dried thyme
  • 1 teaspoon oregano
  • pinch salt and pepper
  • 6 cups water

For the rest:

  • 2 tbsp 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 cups mixed mushrooms
  • 2 tablespoons Mascarpone (optional to make it extra creamy)
  • 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!

Notes

Storage:
Store any leftover goat cheese risotto in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of stock until warmed through.
While you can freeze risotto, we don't recommend it since it can change the texture of the rice once thawed and reheated.
If you want to make it in advance, go for it! Just reheat gently with a splash of stock or water on the stovetop when it's time to serve.