Goat Cheese Risotto

Forget about those logs of bright white goat cheese you can find in your grocery store. What you want to do is run right out to your local cheese shop (like this) or gourmet store and pick up a lovely Chevrot. This is an aged goat cheese from France’s Loire valley and is just one of the most gorgeous chunks of cheese ever to make a leap toward immortality. Snackworthy on its own, Chevrot is also great in this recipe for rich, comforting risotto. Perfect with Champagne.

Goat Cheese Risotto
serves 4-6

1/4 cup olive oil
1/4 cup minced salami (optional)
1 large onion, finely chopped (about 2 cups)
2 cups arborio rice
1 cup dry white wine
4 cups stock, kept warm on stove
1/4 cup sun-dried tomatoes, minced
1-1/2 ounces fresh basil, minced
1/4 pound Chevrot or other aged goat cheese) (If you don’t have a local supply for this, get it here.)

Sauté onions & salami in olive oil over medium heat until onion is soft. Add rice and cook, stirring, about 3 minutes. Add sun-dried tomatoes & 1/2 cup wine. Stir almost constantly, until rice just begins to stick, then add the remaining wine, then stock, 1/2 cup at a time, adding liquid only when rice is about to begin sticking. Cook in this fashion, stirring almost constantly for about 20-30 minutes, until rice is creamy and barely al dente and stock is used up. (If stock is finished and rice is not where you want it, use hot water until it is. Adjust salt accordingly.) Stir in cheese until melted & well-combined, then taste for salt and serve.

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