Risotto de queso de cabra y trufa

Ingredientes

• 4 Tablespoons (57g) unsalted butter (divided)
• 1 small white onion (chopped)
• 2 cups arborio, valencia, or bomba rice
• 1/2 cup (120mL) dry white wine
• 6 cups (1.440mL) vegetable stock (heated to steam)
• 1 teaspoon dried thyme
• 4 ounces truffle goat cheese
• 1/2 teaspoon salt (plus more if desired for taste)
• black pepper (to taste)

Preparación

1. 1

   Be sure to have all of your ingredients ready to go before starting your risotto.

2. 2

   In a large, heavy bottom skillet, melt 2 tablespoons of the butter over medium heat. Add the chopped onion and sauté until soft and translucent, approximately 6-8 minutes.

3. 3

   Add the arborio rice, stirring until the grains are translucent on the edges, about 2-3 additional minutes. Add the wine and stir until all the wine is absorbed.

4. 4

   Ladel in the hot stock, allowing each ladleful become fully absorbed before adding the next one. Stir mixture frequently. After about 20 minutes, start tasting the risotto after each ladel to check the texture, stopping when it reaches al dente texture. The entire process will take about 25 to 30 minutes until all the broth has been absorbed.

5. 5

   When all of the broth is absorbed, stir in the remaining butter, dried thyme, goat cheese, and salt. Taste and add more salt if desired, then season with black pepper. Serve immediately. Leftovers stay fresh covered tightly in the refrigerator up to 4 days.