Simple enough for a weeknight dinner, but impressive enough to serve at a party.
Ingredients
- 3 tablespoons butter, divided
- 25g dehydrated shiitake
- 1/2 teaspoon of herbes de Provence
- 1 small shallot, finely minced
- 1-1/2 cups Arborio rice
- 1/2 cup white wine
- 4 cups chicken broth, warmed
- 1/2 cup fresh goat cheese
- Salt and pepper to taste
Directions
Melt 2 tablespoons butter. Add shiitake mushrooms previously rehydrated, salt, and pepper and cook 2-3 minutes until tender and golden.
Melt remaining 1 tablespoon butter. Add shallot and sauté 2-3 minutes until translucent. Add Arborio rice and toast 1-2 minutes. Stir in white wine.
Cook stirring frequently until wine is absorbed. Ladle chicken broth into pan gradually until rice is tender and creamy (15-20 minutes total).
Remove from heat and stir in goat cheese until melted. Fold in shiitake mushrooms. Serve hot with arugula salad.
