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.
- 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
Original Recipe/Photos can be found @ www.myfancypantry.com
- 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.