Description

This is a slightly different take on risotto. It uses rose wine instead of white wine and incorporates an egg as well. Serve it as a main dish or a side dish, if desired.

Ingredients

• 2 T olive oil
• 4 cloves garlic, 2 mashed, 2 minced
• 2 T. butter
• 1 lb. mushrooms, cleaned and diced ¼ - ½ inch
• 6 c. stock/broth (parmesan, mushroom, or vegetable)
• 1 large egg
• 4 oz. goat cheese (plain or garlic and herb)
• 1 medium leek, white and light green parts, quartered lengthwise and sliced ¼ inch thick (1½ c.)
• 2 c. arborio rice, rinsed
• ⅔ c. dry rosé wine
• Kosher or sea salt
• freshly ground white pepper
• 3 - 4 T. chopped fresh herbs, like curly parsley, optional
• freshly grated Parmesan cheese, optional

Steps

1. In a medium Dutch oven, place 1 T. oil over medium-low heat; add mashed garlic cloves; cook several minutes to infuse the oil, until golden brown on both sides; remove garlic. Increase heat to medium; add 1 T. butter; when butter melts, add mushrooms; toss to coat; stir only every few minutes as mushrooms release liquid and then it evaporates completely, and mushrooms are tender. Season to taste with salt; transfer to a bowl; set aside.
2. Bring stock/broth to a simmer in a medium saucepan; reduce heat to low to keep warm. Remove the egg from the refrigerator; set aside, not cracking it yet. Crumble goat cheese; set aside at room temperature.
3. In the same Dutch oven, heat remaining oil and butter over medium heat until butter is melted and just bubbly. Add leeks; sauté until soft but not browned; add garlic; cook 30 seconds. Add rice; cook and stir constantly 2 - 3 minutes, until rice grains are translucent at edges. Add rosé wine; adjust heat to a gentle simmer; cook until fully absorbed, stirring almost constantly.