Almond-Goat Cheese Risotto

By KDHarmon

Ingredients

• 1/2 C extra virgin olive oil
• 4 Tbl shallots, minced
• 2 C arborio rice
• 1/2 C white wine
• 7 C chicken stock, simmering
• 1/2-3/4 C goat cheese
• 1/4-1/2 C sliced almonds, lightly toasted in a 325 degree oven for 8-12 minutes
• salt to taste

Details

Servings 8

Preparation

Step 1

Heat oil in large soup pan. Saute shallots on medium heat until translucent, then add rice. Quickly stir grans until all are coated with oil. Deglaze with wine, then immediately add 2 cups stock. Stir constantly but gently, moving rice away from the sides and bottom of the pot until all liquid is absorbed. Continue, for 25-35 minutes, adding just a half cup stock at a time, until rice is nicely plumped and moist, but still slightly al dente.

Remove from heat and fold in salt, goat cheese and almonds to taste.