A blog by ordinary people about living an extraordinary life
This recipe, a kitchen original, was inspired by a recipe I saw Anne Burrell prepare. Her recipe was a mushroom and goat cheese filling for a stuffed chicken breast. Since Meghan and I are pescatarian, I decided that the combination of mushroom and goat cheese would be great in a risotto. I used 2 types of mushrooms (cremini and oyster) but you can use whatever you like or have around.
In a medium nonstick skillet, melt butter over medium-low heat. Add the oil. Add the shallots and cook for 3-5 minutes until soft, and slightly browned. Add in the mushrooms, season with salt and pepper, and cook for 10-15 minutes until they have cooked down. Remove from heat and set aside.
In a large nonstick skillet, dd in the arborio rice and dry cook for 2-3 minutes to get a slight toast on the rice. Slowly add in the stock, about 1/2 cup at a time, stirring frequently. Allow the stock to come to a low simmer, and once most of the stock is absorbed into the rice add another 1/2 a cup. Continue adding stock until all 4 cups have been added. Season throughout with salt and pepper. Turn heat down to low.
To the rice add the mushroom mix. Allow to warm through for 2-3 minutes. Add in the goat cheese and stir to combine (the heat of the rice will melt the cheese into the mixture). Add in the parsley and serve.
This recipe makes about 4 servings, with each serving being 7 weight watchers points.