Risotto con queso de cabra

Ingredientes

• 4 TBS Unsalted Butter (- DIVIDED)
• 1 large Red Bell Pepper (– stemmed, seeded, and small dice (about 1 heaping cup))
• 1 large Shallot (a– peeled and finely diced (bout slightly heaping 1/2 cup))
• 3-4 cloves Garlic (– peeled and finely chopped)
• 1 Cup Arborio Rice
• 1/2 Cup Dry White Wine
• 3 1/4 Cups Low-Sodium Chicken Stock (– WARMED and DIVIDED)
• To taste Kosher Salt and Ground Black Pepper
• 4 ounces Goat cheese (– crumbled)
• To taste Fresh Lemon Juice, Chopped Fresh Italian Parsley and Chopped Fresh Basil, Freshly Grated Parmesan Cheese

Preparación

1. 1

   Preheat Oven: Arrange the oven rack to the lower third position and then close the door and preheat the oven to 400-degrees Fahrenheit.

2. 2

   Sauté Veggies and Aromatics: To a large saucepan or Dutch oven over medium to medium-low heat, add 2 tablespoons of butter. Once melted, add the bell peppers and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sauté, stirring occasionally, for 4 minutes, or until almost softened. Add the shallots and sauté, stirring frequently, for 1-2 minutes, or until all the veggies are softened. Add the garlic and sauté, stirring constantly, until fragrant, about 30 seconds to 1 minute.

3. 3

   Add Rice and Toast: Add the Rice and Toast: Add the rice and season with ¾ teaspoon salt and heaping ¼ teaspoon pepper. Sauté, stirring constantly, until the rice is coated in the butter and slightly toasted, about 1 to 2 minutes.

4. 4

   Add the Wine: Pour the wine into the pot and cook, stirring occasionally, and cook until all the wine is absorbed, and the rice looks creamy.

5. 5

   Add the Warm Stock: Pour 2 ¾ cups of warm stock into the pot and stir to combine. Increase the heat under the pot to medium-high and let the contents come to a rapid simmer, stirring occasionally.

6. 6

   Cover Risotto and Bake: Cover the pot and transfer the risotto to the preheated oven. Let the risotto bake for 10 minutes.

7. 7

   Stir, Return to Oven: Remove the risotto from the oven and uncover the pot. Give the risotto a good stir and then recover the pot. Return the risotto to the oven and continue to bake for 10-15 minutes, or until the rice is tender and the liquid is almost completely absorbed.

8. 8

   Add Remaining Stock, Goat Cheese, and Herbs: Transfer the pot of risotto to the stovetop and turn the burner to low heat. Give the risotto a good stir and then add in the ¼ cup of the remaining stock and the remaining 2 tablespoons of butter. Stir the risotto until the butter melts. Then turn the heat off and add the goat cheese, half the fresh herbs, and 1 tablespoons of fresh lemon juice. Stir well to combine and then give the risotto a taste and adjust with seasonings to suit your tastebuds and adjust the consistency with more stock, if needed.

9. 9

   Serve Goat Cheese Risotto: Transfer the goat cheese risotto to a large serving bowl and garnish with the remaining fresh herbs, a little lemon zest if using, and fresh cracked black pepper. Enjoy immediately!