Mushroom Risotto

Do you ever have those nights where you are just dying for an excuse to spend a long time in the kitchen? Ok, maybe you're not all crazy like me, but having an excuse to sit there stirring while drinking a glass of wine is pretty relaxing too! I love the creamy comfort of a risotto, and using some summer vegetables I had along with some crisp Sauvingon Blanc seemed like the perfect reason to make one. Bon Appetit!

Mushroom Risotto

2 tablespoons olive oil, divided
1/2 cup diced shallots
3 cups arborito rice
1/2 cup dry white wine, warm
5 cups chicken broth, warm
2 large portabello caps, cut into 1/2 inch pieces
2 large zucchini, cut into 1/2 inch pieces
1 large heirloom tomato, diced
1/2 cup shredded parmesan
3 ounces goat cheese, crumbled
Salt and pepper to taste
2 tablespoons balsamic vinegar

Heat a large pot on medium heat and warm 1 tablespoon oil. Saute shallots 2 minutes, then add rice. Stir together so that oil and shallots thoroughly coat rice and let toast until rice begins to glisten, about 4 to 5 minutes. Stir in the warmed wine (warning, if the wine is cold, it'll shock the rice and the risotto won't turn out right). Keep stirring until rice absorbs wine, then begin adding chicken broth. Add broth about 1/2 cup at a time, stirring until absorbed before you add more. You should stir almost constantly throughout the process, which can take around 30 minutes. Keep adding broth until the rice is not absorbing it as well, the mixture should be very creamy at this point.

In the meantime, heat oil in a large skillet. Saute mushrooms until they begin to soften, about 5 minutes. Add in zucchini and saute about 3 minutes. Stir in diced tomato and simmer about 5 minutes. Season with salt and pepper to taste, and finish off with balsamic vinegar.

Add mushroom mixture to risotto. Stir in parmesan and goat cheese and add additional salt and pepper as needed. Enjoy!