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.
Smoked Gouda Risotto with Mushrooms
- 2 cups water
- 2 16-ounce cans low sodium chicken broth
- 1 tablespoon butter
- ⅓ cup chopped shallots
- 2 cups Arborio rice
- ½ cup dry white wine
- ½ teaspoon salt
- 1 ½ cups 6 ounces shredded smoked Gouda cheese
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- ⅓ cup chopped shallots
- ¼ cup dry white wine
- 1 ½ teaspoons chopped fresh thyme
- 1 ½ teaspoons chopped fresh rosemary
- 1 garlic clove (minced)
- ¼ teaspoon salt
- ¼ 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 ⅓ cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in ½ cup wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add ½ teaspoon salt and broth mixture, ½ 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 sautÃ© 5 minutes or until beginning to brown. Add ⅓ cup shallots, ¼ cup wine, chopped thyme, chopped rosemary, and minced garlic, and sautÃ© 1 minute or until wine is absorbed. Sprinkle with ¼ teaspoon salt and pepper.
- Divide risotto evenly among bowls; top with mushroom mixture. Garnish with rosemary sprigs, if desired.