Goat Cheese and Radicchio Risotto

Whoa baby is it cold outside!  I think most of the country has been hit with some kind of cold snap over the last week – DC certainly has.  I may have grown up in Boston but I have lived down here long enough to become a complete wimp when it comes to the cold.  I just want to snuggle by our fireplace with a kitty and a nice glass of red.  This quick dinner is perfect for a cold night when you want some comfort food.  Sure you have to stand over the pan the whole time but think of it as a way to warm you up!  If you have forgotten, here are my risotto rules.  This version includes two of my favorite things – goat cheese and a bitter lettuce, namely radicchio.  The two really play off of each other nicely and if you add some chives at the end you can get red and green for the holidays!  Thankfully we haven’t had to shovel yet (eek!) but I think this would be a great way to defrost after doing so.

 

TITLE (printable version at the end of the post)

Inspiration:
Special Equipment:  none

  • 6 cups of chicken or veggie stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 5 ounces goat cheese
  • 1/2 head of radicchio, thinly sliced
  • chives

Add the stock to a small saucepan and warm over low heat.  In a high sided skillet or larger saucepan melt the butter over medium heat with the olive oil, then add the shallots and cook for 5 minutes.  Add the rice and stir it around until all the grains are coated in the butter.

dsc05014

Reduce the heat to medium low.  Splash in the wine and use your spoon to stir the rice.  Once almost all of the wine has cooked off you can start ladeling in the stock.  Add 1 ladelful at a time, stirring near constantly.

dsc05016

Once the rice starts looking dry add in another ladelful.  After about 25 minutes I start checking the doneness of the rice but usually it will take closer to 30 or 35 minutes to cook.

 

Once the rice is done (its tender with just a little bit of bite to it) stir in the goat cheese and radicchio and cook for another minute or two more, allowing the radicchio to wilt and the goat cheese to melt in.  Sprinkle with chives and season with salt and pepper.

dsc05025

Goat Cheese and Radicchio Risotto

  • Servings: 4
  • Print

Special Equipment:  none

  • 6 cups of chicken or veggie stock
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 shallots, chopped
  • 1 cup aborio rice
  • 1/2 cup white wine
  • 5 ounces goat cheese
  • 1/2 head of radicchio, thinly sliced
  • chives

Add the stock to a small saucepan and warm over low heat.  In a high sided skillet or larger saucepan melt the butter over medium heat with the olive oil, then add the shallots and cook for 5 minutes.  Add the rice and stir it around until all the grains are coated in the butter.  Reduce the heat to medium low.  Splash in the wine and use your spoon to stir the rice.  Once almost all of the wine has cooked off you can start ladeling in the stock.  Add 1 ladelful at a time, stirring near constantly.  Once the rice starts looking dry add in another ladelful.  After about 25 minutes I start checking the doneness of the rice but usually it will take closer to 30 or 35 minutes to cook.  Once the rice is done (its tender with just a little bit of bite to it) stir in the goat cheese and radicchio and cook for another minute or two more, allowing the radicchio to wilt and the goat cheese to melt in.  Sprinkle with chives and season with salt and pepper.

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: