Raspberry Risotto with Herbes de Provence and Chevre

Serves 4
If you are bothered by the seeds in the raspberries or would like a pink colored risotto, you can puree the berries and run them through a fine sieve before adding to the risotto.

Ingredients:
  • 1 c. uncooked arborio rice
  • 5-6 c. veggie stock
  • 2 tbsp. olive oil
  • 2 large shallots - chopped 
  • 3 large garlic cloves- smashed and chopped
  • 1 tbsp. + 1 tsp. herbes de provence
  • 3 tbsp. dry white wine (I used a dry Marsala)
  • zest of 1 small lemon
  • juice of 1 small lemon
  • 2 oz. chevre (goat cheese)
  • 1 c. frozen raspberries
  • salt- to taste
  • cracked black pepper- to taste 
Directions:
    • Bring Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
    • Pour 2 tbsp. olive oil into a heavy bottomed pan (I used my dutch oven) and heat over medium-high flame.  Once the oil is hot, add the shallot and garlic–stirring constantly.  You don’t want the shallot to take on a brown color, but you want it to be cooked through and semi-translucent –approximately 3 to 4 minutes.  
    • Once the shallot and garlic are cooked, add the Herbes de Provence.  Stir to combine. 
    • Add the uncooked rice to the pot and cook (stirring constantly) for about a minute.  Add 3 tbsp. wine to deglaze. Keep stirring the rice until all the wine seems to be absorbed and the pan is looking dry. 
    • Add one ladle of stock (approximately 1/2 c.) and stir until nearly all of it is absorbed by the rice.  Keep stirring and adding stock 1/2 c. at a time as the rice absorbs it.  I ended up using about 5 cups of stock, but it will really depend on how long your rice takes to cook (you want the rice to be al dente –it should have a little bite to it) and how creamy you like your risotto. This process will take anywhere from 20 to 30 minutes. 
    • Add the goat cheese, lemon zest, lemon juice, salt, and pepper. Keep cooking and stirring until the cheese is completely melted.  The risotto should have a nice thick, creamy consistency at this point. Fold in the frozen raspberries. Cook 1 or 2 minutes longer, until the raspberries are no longer frozen. Remove from heat.    
    • Serve as soon as possible for best flavor.
Original Recipe/Photos can be found @ www.myfancypantry.com
Comments