I have a love for all things involving goat cheese. You see, there is this fabulous older man at the Santa Monica farmers market whose family produces it – and it’s the best freaking goat cheese on the planet. Last week, while I was making my rounds at the market, I stocked up on the plain and herbed varieties. Needless to say they are both no longer around thanks to my obsession, but while I still had some left, I made this Goat Cheese and Thai Basil Risotto. It totally rocked my world. And I most definitely made enough for 2 people, but ended up hoarding the entire thing and snacking on it throughout the day. Not to mention my boyfriend claims that he doesn’t like goat cheese – what the heck is wrong with him!!
The simple addition of a little goat cheese makes this risotto extra tangy and comforting. Throw on the basil and a squeeze of lemon juice and you’ll want to save the entire dish for yourself!
Goat Cheese Risotto
- 2 tbsp olive oil
- 2 shallots diced (or 1 medium onion)
- 4 cloves garlic minced
- 1 cup Arborio Rice
- 1/2 cup dry White Wine
- 2 1/2 cups Chicken Stock
- 1/2 cup Goat Cheese
- 2 tbsp Thai Basil chiffonade
- 1 Meyer Lemon juiced
- salt and pepper to taste
- In a large skillet heat the olive oil over medium high heat. Add the shallot and saute until soft. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated, and toast it for about 90 seconds.
- Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed.
- Once the rice is just tender, add the Goat cheese and lemon juice and combine. Remove from heat and season with salt and pepper to taste and sprinkle with the Thai Basil.