Monday, February 27, 2012

Weekly Recipe: Tomato and Goat Cheese Risotto

I like to test myself.  I like to try to make things that only real chefs make and make successfully.  It's my way of pushing myself to be a better cook.  

One thing that I've made plenty of times but is better from a professional chef is a good, creamy risotto.  The pros will tell you that it's supposed to "coat the spoon" and still be creamy when it's plated.  Well try as I might, I just can't get that consistency down pat.  The flavors are there, its definitely edible and even tasty, but the creaminess is always lacking.

I came the closest I've ever come to my desired consistency with this recipe.  I guess it goes to show that I need to practice, practice, practice in order to get better.  Boy, does that sound like something I preach on a daily basis!  This recipe also had the help of creamy goat cheese, which in my humble opinion, makes everything better.  Actually, no, that's a proven fact!

 Tomato and Goat Cheese Risotto

2 cups arborio rice
4 Tbsp. unsalted butter, divided
1/2 medium onion, diced (or 2 shallots)
1/2 cup dry white wine
4 cups chicken broth
1 to 1 1/4 cups halved cherry tomatoes
*canned artichoke hearts, drained (I added these)
3 Tbsp. tomato paste
1/2 cup crumbled goat cheese
1/2 cup grated parmesan cheese
Salt and pepper, to taste
Fresh rosemary sprigs, to garnish

Warm chicken broth in saucepan (or in the microwave) and have handy.

Melt 3 Tbsp. of the butter in large skillet over medium heat. Add onion or shallots and cook a couple of minutes, until translucent. Add rice and cook, stirring, for 2-3 minutes until it is translucent. Add wine and cook, stirring until most of the wine has been absorbed.

Add 1 soup ladle full of chicken broth and the cherry tomatoes, artichokes, and tomato paste. Cook, stirring, until broth has been absorbed and then add another ladle full and cook, stirring, until absorbed. Continue adding addition ladles of broth until broth is used and/or rice is tender (if rice is not tender after all the broth has been used, you can add additional stock or add a bit of water). 

Once rice is cooked, add remaining 1 Tbsp. butter, goat cheese and parmesan cheese. Stir to combine and melt cheese. If risotto is too thick, add a bit of water or chicken stock to loosen. Taste and add salt and pepper as needed, to taste. 

Spoon into serving bowls and garnish with a sprig of rosemary.


  1. Hey don't get down on your risotto-making skills!! I THINK THIS LOOKS FAB!!! I love the flavor combo in this too :) Nice work!

  2. Thanks for stopping by Feeding Four Danielle. This looks delicious. I'm your newest follower.

  3. I think we would love this! Unfortunately, I don't have the patience for making least not in this season of my life. So we'll just invite ourselves to your house to eat it. :)

  4. Hi Danielle, just stopping by to say how delightful your blog is. Thanks so much for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris

  5. Your risotto looks delicious! I struggle with getting the creaminess just right too, but am improving. I agree that goat cheese makes everything better. I'm currently obsessed with a goat cheese gouda I picked up at Good Foods - mmmm.

    Thanks for the sweet comment about my photography. I bought a DSLR and am trying to learn how to use it. I still have a long way to go. I'm taking a photography workshop at UK's Fine Arts Program in April. Let me know if you are interested and I'll send you the details.

  6. Yum, this risotto looks incredible! Love the addition of goat cheese - I don't think that I've ever had goat cheese in risotto, but it sounds so delicious, especially with the tomatoes! :)