One of my favorite things about winter is the food. But let’s be honest, I’m sure it’s your favorite too. I’m super excited for stews and pot roasts and especially risotto.
Risotto is one of my favorite things to make – there’s something so rewarding about standing over the stove and stirring the rice for so long, but I tend to avoid it during the warmer months since it can seem pretty heavy. We had a break in the warm weather a couple weeks back and I made sure take some time for my favorite dish.
This version is so dreamy! It’s your typical risotto but at the very end a big hunk of smoked gouda is stirred in. Oh yeah. The risotto turns from creamy to extra creamy and the smokiness of the gouda just takes it completely over the top. And then you top it with mushrooms that were sauteed with fresh herbs and then cooked down in white wine. Can you imagine anything better?!
If you can get away with a meatless meal, this would be so perfect! A big bowl of this and I would be one happy girl.
- 2 cups water
- 2 16-ounce cans low sodium chicken broth
- 1 tablespoon butter
- 1/3 cup chopped shallots
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1 1/2 cups 6 ounces shredded smoked Gouda cheese
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1/3 cup chopped shallots
- 1/4 cup dry white wine
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 1 garlic clove minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Rosemary sprigs optional
-
To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1/2 teaspoon salt and broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 20 minutes total). Stir in Gouda; cook just until melted.
-
To prepare mushrooms, heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 5 minutes or until beginning to brown. Add 1/3 cup shallots, 1/4 cup wine, chopped thyme, chopped rosemary, and minced garlic, and sauté 1 minute or until wine is absorbed. Sprinkle with 1/4 teaspoon salt and pepper.
-
Divide risotto evenly among bowls; top with mushroom mixture. Garnish with rosemary sprigs, if desired.
Cassie says
I’m pretty sure I pinned this recipe, and now that I have your recommendation, I’m going to be making this OH SO VERY SOON. My favorite burger in the world is a marsala burger with mushrooms and smoked gouda, and putting those flavors in risotto is brilliant. I know my husband would love this too.
Rachel @ Not Rachael Ray says
Oh yum. This would have to be a side dish in my house if hubs was home, but I love the addition of gouda!
Erin says
This looks fantastic! I absolutely love risotto, and I agree with you–I love the process of making it even though it takes some time.
Tracey says
That looks insanely good Amanda! I love risotto too but I’m usually too lazy to make it myself. I might have to make an exception for this version though :)
Cara says
looove that you added smoked gouda! I’ve been dreaming up some fun cheeses to use in risotto and this is definitely up my alley :)
Jennifer @ Also Known As the Wife says
I made a similar recipes a while back and it is DELICIOUS!
Katrina @ In Katrina's Kitchen says
Oh wow! I would pay good money to eat this!
Barefeet In The Kitchen says
This sounds absolutely delicious! I would happily eat this for dinner.
Pam @ From Apples To Zucchini says
This sounds amazing! I am totally on board with anything with mushrooms, then you add cheese? Yes, please!
Leigh says
I recently fell in love with risotto. I can’t believe it has taken me this long to try it out. Then you added smoked gouda! That just takes it to a whole new level of happiness for me.
Also, I just found your blog and it seems we live very similar lives. Army. 3 boys. food lover. :) Hope you have a great long weekend!
Mushrooms Canada says
I could eat risotto by the potful! Especially mushroom risotto… or pumpkin risotto… actually any kind of risotto, really… Thanks for sharing this mouthwatering recipe.
– Brittany
The Dinner Belle for KimberlyBelle.com says
Yum! I’m making risotto today and this recipe gave me a lot of great ideas – definitely going to add wine! Thanks for the inspiration :)
Curt says
This sounds really good. I love rice dishes, and the smoked gouda cheese sounds like a great kicker to the flavor.
Emily says
This sounds really good. I’ve recently discovered my love for risotto, this one is definitely on my list.
Deb says
You basically made everything I could live off of in one dish! :D I love risotto, cheese, and mushrooms so much. If I was there with you, I would have eaten 3 bowls of the stuff. It’s looks amaaazing.
Living the Sweet Life says
*YUM* Risotto … nothing screams comfort food more; and smoked gouda – – sold!