Romancing the Risotto

So here's our Goat-Cheesy Mushroom Risotto. The recipe is mostly plagiarized from Tyler Florence with some simplifications. I'm not honestly sure how much cheese I ended up putting in, but I've decided 2 cups is a nice round number. The more the merrier! And be sure to taste it before seasoning since the cheese is very salty.

Ingredients

8 cups chicken broth, low sodium
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 pound fresh mushrooms (button, portobello, whatever), sliced
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
2 cups Arborio rice
1/2 cup dry white wine
2 cups Pecorino Romano cheese, grated

Directions

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add mushrooms, herbs and butter to the mix. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the garlic cloves. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Dump in the cheese, and stir until melted.

Enjoy hot and gooey!