Wild mushroom and goat’s cheese risotto

WHAT?

150g. Arborio risotto rice

1 onion, 2-3 garlic cloves, chilli

400ml. Vegetable stock

Shot of white wine

200g. Wild mushrooms

100g. Goat’s cheese

Sprinkle of thyme

Salt, pepper

2-3 tablespoons olive oil

HOW TO?

1️⃣Finely chop onion, garlic, chilli and parsley. Sauté in the olive oil in medium heat for 2-3 minutes.

2️⃣Increase the heat. Sauté the chopped mushrooms for 3-4 minutes. Splash the wine and let the alcohol evaporate. Add the rice and sauté.

3️⃣Keep the vegetable stock to a saucepan hot. Add two big spoons and start the risotto process. When the water soaks the water, add two more spoons.

4️⃣In ten minutes, after all stock is finished, add the thyme, pepper and goats cheese. Serve hot.