creamy goat cheese risotto
Creating a meal for someone special is not only defined by the recipe you choose or the ingredients you select, but also the time you put in to preparing that meal.
I wanted to make something delicious for my special guy but didn't want it to just taste good, I wanted the time and preparation to be a reflection of how much I appreciate and love him.
I decided on something I knew was sure to satisfy his manly appetite and his sexy taste buds - goat cheese risotto. Hearty, flavourful, and as anyone who has made a risotto knows, requires a little more time and patience. However, don't let this discourage you, simply set aside a bit more prep time.
This is currently my favorite risotto recipe; goat cheese and sun-dried tomatoes compliment eachother so well in this amazing dish. If there is one thing I could change with this meal, it would be that I could fit more in my tummy. Alas, it's such a hearty meal, I get full too fast (sigh).
Oh ya, le boyfriend loved it too ;D
creamy goat cheese risotto (adapted from New Vegetarian Cuisine)
1/2 cup sun-dried tomatoes
6 cups low-sodium vegetable stock
1 tbsp olive oil
1/2 cup chopped scallions
1 1/2 cups Arborio rice
1/4 cup chopped fresh basil
1/4 tsp freshly ground black pepper
2 ounces goat cheese
Bring the stock to a boil in a 2-quart saucepan; reduce the heat to low and keep at a low simmer.
In a large saucepan over medium heat, warm the oil. Add the scallions; cook, stirring constantly, for 2 minutes or until tender. Add the rice; stir until coated with oil.
Start adding the stock 1 tablespoon at a time. Allow each tablespoon to be absorbed before adding the next, but never allow the rice to become dry. When the stock has been half used, stir in the tomatoes, basil and pepper. Continue adding stock for another 12 to 15 minutes, or until the rice is creamy and the grains are firm but not hard (you might not need all the stock).
Remove the pan from the heat; stir in the goat cheese until melted.
Serve to someone you love...especially yourself!