Smoked Gouda Risotto
- Yield: 6 servings
- 2cups water
- 2 (16-ounce) cans fat-free, low-sodium chicken stock
- 1tablespoon butter
- 1/3cup shallots, chopped
- 2cups Arborio or other short-grain rice
- 1/2cup dry white wine
- 1/2teaspoon salt
- 1 1/2cups (6-ounces) shredded smoked Gouda cheee
- 5cups chopped fresh spinach
- 1tablespoon olive oil
- 8cups sliced assorted mushrooms
- 1/3cup chopped shallots
- 1/4cup dry white wine
- 1 1/2teaspoons chopped fresh thyme
- 1 1/2teaspoons chopped fresh rosemary
- 1 garlic cloves, minced
- 1/4teaspoon salt
- 1/4teaspoon pepper
- 1/4cup (about 2-ounces) grated fresh Parmesan cheese
- Rosemary springs (optional)
- For the risotto, combine the water and the stock; set aside.
- Melt the butter in a large nonstick saucepan over medium heat. Add the shallots, cover, and cook 2 minutes. Add the rice; cook 2 minutes, uncovered, stirring constantly. Stir in the wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add the salt and the stock mixture, 1/2 cup at a time, stirring constantly until each portion of the stock mixture is absorbed before adding the next (about 20 minutes total). Stir in the smoked Gouda and cook just until melted. Stir in the spinach; cook just until spinach is wilted.
- For the mushrooms, heat the olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sauté 5 minutes or until they begin to brown. Add the shallots, wine, thyme, rosemary, and garlic, and sauté 1 minute or the until wine is absorbed. Sprinkle with the salt and pepper.
- To serve, divide the risotto evenly among six bowls; top with the mushroom mixture, and sprinkle with the Parmesan.
- Garnish with rosemary sprigs if desired.
Recipe courtesy of the Wisconsin Milk Marketing Board