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Rosemary and Goat Cheese Infused Risotto
Ingredients
- 1 Medium Yellow Onion; diced
- 2 Cups Arborio Rice
- 4 Cups Chicken Stock
- ½ Cup Dry White Wine
- ½ Cup Goat Cheese
- 1 Tbs. plus 1 tsp. Fresh Rosemary
- 2 tsp. Garlic; chopped
- 3 oz. Unsalted Butter
Directions
1. Combine the Chicken Stock, garlic and rosemary into a large gallon container.
2. Using a medium stockpot, sweat the onions with the butter. Add the risotto and mix completely with the butter and continue to cook until a toasted aroma develops.
3. Now add the stock into the risotto at about 2 cups at a time, stirring continuously until the stock is absorbed by the rice, continue to do this until the stock is used. Now add the wine and continue to stir in. The risotto should be creamy and al dente.
4. Now add the goat cheese, season to taste and serve.
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