Goat’s cheese and sun-dried tomato risotto

December 29, 2007

I just made this and, no kidding, it was the finest risotto I have ever made, and possibly the finest I have ever tasted. I suggest you go and make it RIGHT NOW even if you’ve already eaten. It should serve 3-4, depending on hunger. You will require:

  • an onion (chopped)
  • two spring onions (chopped)
  • a clove of garlic (minced)
  • about eight button mushrooms (sliced)
  • a chilli pepper (seeded and chopped finely)
  • about a quart (1 litre) of water
  • a chipotle stock cube (any stock cube will do)
  • 12oz (350g) arborio rice
  • 1-2oz (30-60g) goat’s cheese, to taste
  • 4oz sun-dried tomatoes
  • 2 tablespoons of cream

Fry the onion, spring onion and garlic together on medium-high heat until the onion goes translucent, stirring throughout

Add the mushrooms and chilli and keep on cooking until the juices start to release; turn down the heat.

Stir in the uncooked rice and add the stock cube.

Gradually add the water, a cup (250ml) at a time; don’t add the next cup until the previous one is absorbed. This can take some time (maybe half an hour? I wasn’t keeping track). Keep stirring.

When all the water is absorbed, mix in the tomatoes and the cheese, then stir in the cream. Serve straight away.

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