Tag Archives: goat cheese

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.

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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.

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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.

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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.

 

 

Caramelized Onion and Goat Cheese Crostini

Want people to think you are fancy?  Go ahead and call toast crostini.  Somehow by using the Italian word you can make slapping goat cheese on a piece of bread sound totally difficult and high end.  Because that’s basically what this is and it’s delicious!  Perfect for a Thanksgiving ap this crostini has soft goat cheese, sweet caramelized onions and a sprinkle of fresh thyme – and it all comes together super quickly.  If you followed my post last week on caramelized onions then you are ahead of the game because you have some sitting in your freezer already.  If not, no worries, just whip up a batch this weekend and then take out 1 mound from the freezer Wednesday night and put it in the fridge to defrost.  I would serve these and maybe one other bite like nuts or a nice hummus.  Don’t load people up with a ton of food, otherwise you are going to end up with more leftovers than you know what to do with (though if you do make sure to log in on Friday the 27th for an amazing idea for your leftover turkey).  These would also be a great addition to a holiday party buffet or a potluck, as they are served room temperature and can hang around for hours with no ill affect.  I love these paper leaves to dress up a simple appetizer, and they are on sale right now at Williams Sonoma.  A really easy and cheap way to make something this simple look even better – cause you’re so fancy.

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Caramelized Onion and Goat Cheese Crostini (printable version at the end of the post)

Inspiration:  quick bite before the big meal
Special Equipment:  none

  • 12 slices of a white or whole wheat baguette, sliced on a diagonal about 1/2 inch thick
  • 2 tablespoons olive oil
  • 1 cup of caramelized onions, defrosted over night in the fridge (about 1 mound from the recipe, or a 1/6 of the total)
  • a splash of balsamic vinegar (about 1 tablespoon)
  • 2 ounces goat cheese, room temperature
  • 2 sprigs of fresh thyme

Heat your oven to 375 degrees.  Lay out the baguette slices on a cookie sheet and drizzle both sides of the bread with olive oil, and season with salt and pepper.  Bake for 5 minutes, then flip and bake for 5 minutes more (if you want to make the crostini in advance go ahead, just let them cool and store in an airtight container up to 24 hours in advance).

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While the bread is toasting, place the caramelized onions in a small saute pan over medium low heat to warm through.  Once warm (a couple of minutes) splash in some balsamic vinegar and stir it around.  You can leave the onions on low while you work on the rest of the dish.  Take the leaves off of the thyme sprigs (best way is to hold the top of the stem and run your fingers down to the bottom, ripping the leaves off as you do).  Once the toast is ready and cool enough to handle, spread the goat cheese on each slice.  Then remove the onions from the heat and using a fork (found this was easiest) cover the cheese with the onions.  Sprinkle with thyme leaves and serve.

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Caramelized Onion and Goat Cheese Crostini

  • Servings: 12 toasts
  • Print

Special Equipment:  none

  • 12 slices of a white or whole wheat baguette, sliced on a diagonal about 1/2 inch thick
  • 2 tablespoons olive oil
  • 1 cup of caramelized onions, defrosted over night in the fridge (about 1 mound from the recipe, or a 1/6 of the total)
  • a splash of balsamic vinegar (about 1 tablespoon)
  • 2 ounces goat cheese, room temperature
  • 2 sprigs of fresh thyme

Heat your oven to 375 degrees.  Lay out the baguette slices on a cookie sheet and drizzle both sides of the bread with olive oil, and season with salt and pepper.  Bake for 5 minutes, then flip and bake for 5 minutes more (if you want to make the crostini in advance go ahead, just let them cool and store in an airtight container up to 24 hours in advance).  While the bread is toasting, place the caramelized onions in a small saute pan over medium low heat to warm through.  Once warm (a couple of minutes) splash in some balsamic vinegar and stir it around.  You can leave the onions on low while you work on the rest of the dish.  Take the leaves off of the thyme sprigs (best way is to hold the top of the stem and run your fingers down to the bottom, ripping the leaves off as you do).  Once the toast is ready and cool enough to handle, spread the goat cheese on each slice.  Then remove the onions from the heat and using a fork (found this was easiest) cover the cheese with the onions.  Sprinkle with thyme leaves and serve.

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