Smoked Gouda Risotto

Smoked Gouda Risotto

Ingredients

Risotto

  • 2 cups water
  • 4 cups chicken or vegetable stock
  • 1 T butter
  • 1/3 c chopped shallots
  • 2 c Arborio rice
  • 1⁄2 cup dry white wine
  • 1⁄2 tsp salt
  • 1 1⁄2 cups shredded CFC smoke gouda
  • 5 cups chopped fresh spinach

Mushrooms

  • 8 cups sliced assorted mushrooms
  • 1/3 cup chopped shallots
  • 1⁄4 cup dry white wine
  • Thyme, rosemary, garlic, S&P to taste

Directions

Risotto

  1. Melt the butter in a large saucepan.
  2. Add shallots, cook 2 minutes
  3. Add the rice, cook 2 minutes, stirring constantly.
  4. Stir in the wine, cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.
  5. Add the stock and water combined, 1⁄2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
  6. Stir in the smoked CFC gouda and cook until just melted.
  7. Stir in the spinach until just wilted.

Mushrooms

  1. Heat the olive oil in another pan.
  2. Add mushrooms and sauté until they begin to brown
  3. Add shallots, herbs, garlic, wine and sauté until wine is absorbed.
  4. Mix mushrooms in with risotto.