I laughed when I came up with the name for this blog post. Why? Well, I’m cooking this risotto for myself…. but I’m sure if someone was eating with me, they would be impressed. 🙂
Risotto isn’t the easiest thing to make. It’s a rice that demands a lot of attention, so this isn’t the type of meal that requires little effort. It includes constant stirring but at least your arms will get a nice work out. You’ll need to be patient to get the perfect al dente texture. Once you make risotto at home, you won’t need to order it at restaurants again. Risottos are rarely prepared made to order, so they miss the fine texture which you’ll get by cooking it at home.
Making risotto is a method, so you can add any ingredients you like. In this recipe, I’m going to add roasted red peppers, mushrooms, chicken & goat cheese. If you’re going to follow my posts for this week, you’re going to see these 4 ingredients in all of my recipes. I hope you’re starting to get my cooking mentality, “Cook what you have.” With just 4 ingredients, I’m going to come up with 3 different meals.
For the risotto, the most common short grain rice used is Arborio. If you’re like me, I have hard time guessing how much dried rice (or pasta) I’ll need for a recipe. I’ve found 1/4 cup of uncooked Arborio rice will cook & expand to about 3/4 cup… which is plenty for me. This recipe is scaled to serve one person, so please make the adjustments if you’re cooking for others. Another tip, any liquid added to the risotto while cooking needs to warm. Cold liquid will shock the rice and keep it from cooking correctly.
This risotto was AMAZING!! The goat cheese makes this recipe so creamy & yummy… not to mention I never had to add any salt to the dish. All of the flavors melt into each other and it’s a really cozy meal. It takes “comfort food” to the next level. Make this dish and you’ll get lots of compliments! What’s your favorite meal to make when you want to impress someone??
Creamy Goat Cheese & Chicken Risotto (Serves 1 person)
- 1 qt chicken broth
- 3 tsp butter, divided
- 4 mushrooms, sliced
- 1/4 onion, sliced
- 1 garlic clove, minced
- 1/4 cup Arborio rice
- 1/3 cup wine
- 1/2 cooked chicken breast, cubed
- 1/2 roasted red pepper, diced
- 1 tbs goat cheese, additional for garnish
- Basil for garnish (optional)
1. In a saucepan, warm the broth over low heat.
2. Warm 1 teaspoon of butter in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 2 teaspoons of butter to skillet, and stir in the onions & garlic. Cook 1 minute. Add rice, stirring to coat with butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. ( FYI – I didn’t use the full quart of chicken broth, I had about 3/4 cup leftover.)
4. Remove from heat, and stir in mushrooms, cooked chicken, roasted red peppers and goat cheese. Taste and add salt & pepper (if needed.)
5. Garnish with a small ball of goat cheese and fresh herbs if you have any on hand. Serve immediately and enjoy!