Public recipe with member extras
Wild Mushroom Goat's Milk Risotto
Stirred in during the final minutes for maximum creaminess.
- Yield
- Serves 4 | Prep: 10 minutes | Cook: 35 minutes
Savory Soups, Sauces & Entrées
What you need
Ingredients
- 4 cups vegetable or chicken stock, kept warm
- 2 tablespoons olive oil
- 8 ounces mixed wild mushrooms, sliced
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 3/4 cup whole goat's milk, room temperature
- 1/2 cup grated Parmesan
- 2 tablespoons butter
Method
Instructions
- Heat the olive oil in a wide pan over medium-high heat and sauté the mushrooms until golden. Remove and set aside.
- In the same pan, sauté the onion until translucent, about 4 minutes. Add the rice and toast, stirring, for 1-2 minutes.
- Pour in the wine and stir until absorbed. Begin adding the warm stock one ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next, about 18-20 minutes total.
- Once the rice is creamy and just tender, remove from heat and stir in the goat's milk, Parmesan, and butter.
- Fold in the reserved mushrooms, season to taste, and serve immediately.
From The Arrogant Hippie Culinary Journal: Goat's Milk Edition by Aunesty Janssen
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