This is a risotto from chef Giovanni Perrone.
I think that the idea that one has to cook a risotto in one swoop or else…is a myth. I have made dozens of risottos in two stages, even cooked the rice halfway and finished cooking it the next day and it still turned out fine.
I used a wonderful Texas-grown arborio for this recipe.
- 2 cups of arborio rice
- 12 ounces of goat cheese
- 1 cup of cherry tomatoes
- 1 1/2 cup of tomato sauce with basil if possible
- 1/2 stick of unsalted butter plus some tablespoons of oil if needed
- 1 medium onion (used 2 large shallots)
- 1 cube of veggie bouillon diluted in 3 cups of boiling water
- 1 cup of grated Parmesan
- 1 cup of dry white wine
- 1/4 cup of chopped fresh rosemary (or thyme or basil)
- Salt, pepper, to taste
- Chop onions fine; cut cherry tomatoes in half; mince rosemary. Slice goat cheese and cut in chunks.
- Melt butter in a large skillet (add some oil to prevent burning the butter); when frothy, add the onions and fry till golden; add rice and fry till translucent, about 3 minutes. Pour the wine and let it evaporate, stirring every few seconds.
- Add one cup of veggie bouillon and let it evaporate, stirring the rice every few seconds. Add another cup, then another.
- Add the tomato sauce to the rice and stir, let it reduce, then add the goat cheese and stir, let it melt then add the tomatoes.When the rice is cooked it should be tender but with a bite. Serve with additional parmesan sprinkled on top.
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