Do you want to eat a big bowl of Christmas?
I do.
All wrapped up like a present, strung with lights and a string of sparkly ornaments, enjoyed in front of a crackling fire with festive music playing. I’d likely take the whole scene down in a flash because I absolutely adore this season.
Call me clichéd—I won’t argue with you.
I’m seriously tempted to bring this risotto to Christmas dinner, though I suspect it might give my mom a mild heart attack. She was surprised by my untraditional butternut squash lasagna on Thanksgiving, and introducing goat cheese for Christmas would probably elicit an exclamation of “Who eats goat on Christmas?!”
Let’s talk about how unbelievably creamy this risotto is. It’s decadently rich—the texture is almost like eating velvet. The red wine was a happy accident after someone drank the white wine (how dare they), but it turned out fantastic. It gives the rice a faint pink hue, which I loved—pretty and festive.
And the mushrooms—oh, the mushrooms. I caramelized them slowly in butter until they were deeply browned and packed with flavor. That alone elevates the whole dish.
I finished the dish with fresh basil, which brightened the plate and added color—perfect for a holiday table. A little pink from the wine and green from the basil: festive without being over the top.
Red Wine + Goat Cheese Risotto with Caramelized Mushrooms
Serves 4
Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced or pressed
- 1 1/4 cups Arborio rice
- 1 cup red wine (your favorite)
- 3–4 cups low-sodium chicken stock
- 6 ounces goat cheese
- 3 cups sliced mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Fresh basil for garnish
Instructions:
1. In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over low heat. Add the sliced mushrooms and cook for 10–15 minutes, stirring occasionally, until they release their juices and become caramelized and deeply browned.
2. While the mushrooms cook, heat the remaining 1 tablespoon butter and 1 tablespoon olive oil in a large saucepan over medium heat. Add the garlic and cook about 30 seconds until fragrant. Add the Arborio rice and toss to coat; toast the rice, stirring occasionally, for 3–4 minutes.
3. Pour in the red wine and stir every few minutes until it is mostly absorbed. Add 1 cup of the warm chicken stock and stir until absorbed. Continue adding stock, one cup at a time, stirring until absorbed between additions, until the rice is creamy and cooked to your desired doneness. This process should take about 15 minutes; constant stirring isn’t necessary—just check and stir every few minutes. If the rice isn’t quite done after using 3 cups of stock, add more stock as needed.
4. Reduce heat to low. Stir in the salt, pepper, about 5 ounces of the goat cheese, and the caramelized mushrooms. Mix until the cheese melts into the risotto and everything is well combined.
5. Serve immediately with the remaining goat cheese crumbled on top and a sprinkling of fresh basil.
You need this on your holiday table—rich, creamy, and full of comforting flavor.