Call +44 (0)1620 825972  or email:

Blog Post

Red Wine + Goat Cheese Risotto with Caramelized Mushrooms


Recipe found on how sweet it is.

serves 4

2 tablespoons olive oil

2 tablespoons unsalted butter

3 garlic cloves, minced or pressed

1 1/4 cups arborio rice

1 cup of your favorite red wine

3-4 cups low-sodium chicken stock

6 ounces goat cheese

3 cups sliced mushrooms

1/4 teaspoon salt

1/4 teaspoon pepper

fresh basil for topping


In a large skillet, heat 1 tablespoons of butter and olive oil over low heat, then add mushrooms. Let cook for 10-15 minutes, stirring occasionally until mushrooms are juicy and caramelized.

While mushrooms are cooking, in a large saucepan heat 1 tablespoon each of butter and olive oil over medium heat. Once hot, add garlic and cook for 30 seconds. Add rice, tossing to coat in the butter and oil, then toast while stirring occasionally for 3-4 minutes. Add in wine, stirring every few minutes until absorbed. Once absorbed, add in 1 cup stock, stirring until absorbed like you did with the wine. Repeat 2-3 more times, until all stock has been added and absorbed. This should take about 15 minutes – I do not stir constantly, but actually just keep an eye on it and stir every few minutes. Taste rice and determine if the they are cooked to your liking (if not, add in 1 more cup of stock and stir).

Reduce the heat to low and add in salt, pepper, 5 ounces of goat cheese and mushrooms, then stir. Serve with remaining goat cheese crumbled on top and a sprinkling of fresh basil.

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts

Leek, chorizo & goat’s cheese tortilla

Recipe found on British Leeks. Serves 4 Ready in 20 minutes 1 tbsp olive oil 80g/3oz chorizo sausage,

Bacon Wrapped Dates with Chorizo & Goat Cheese

Recipe discovered on Cook & Be Merry Makes 12 Appetizers ¼ pound chorizo sausage 12 Medjool dates 6

Ricotta Filo Bake

Recipe originally on Female First. This mouth-watering recipe is perfect for any vegetarians you have

White chocolate & ricotta cheesecake

Recipe taken from the amazing folks at BBC Good Food. For the base 50g butter, melted 150g

Ricotta, Mango and Coconut Christmas Log

Recipe from Dairy Goodness. Ingredients 1/2 cup (125 mL) unsweetened grated coconut 6

Festive Mozzarella Salad

Recipe found on Anastasia.   Ingredients  300 grams cherry tomatoes cut in halves 250 grams mozzarella cheese 1 teaspoon

Christmas Tree Pull-Apart

By Angie Mcgowen at Eclectic Recipes. Ingredients: 1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust

Mozzarella with Bacon & Roasted Peppers

Recipe taken by Christine Pittman on Cook The Story. Ingredients 4 strips precooked bacon, chopped ½ cup


Simple, quick and delicious. From Scotland this original Cream Crowdie recipe (often called ‘Cranachan’

Asparagus tartlets with goat’s cheese and sun-dried tomatoes

  Recipe by Tiffany Goodall. Found on Serves: 4 Preparation time:  10 minutes Cooking time: 15 minutes You will need1 tbsp flour 375g ready

Warm halloumi and chicory with pomegranate and walnuts

Recipe by Yotam Ottolenghi published in The Guardian.  The combination of walnut and pomegranate seeds and/or

Mini Ricotta, Spinach & Prosciutto Pies

  Recipe found on Empower Foods.   Ingredients: 400g baby spinach leaves 60g pine nuts 600g ricotta 100g freshly grated parmesan ½

Chopped blood orange salad with mozzarella

    Recipe by Stevie Parle found in The Telegraph. Serves four as a starter 2 blood oranges ½

Zucchini Tart with Lemon Thyme and Goat Cheese

  Recipe found of Fine Cooking. 1-1/4 cups all-purpose flour 5 oz. cold unsalted butter Kosher salt 1/2 tsp.

Warm goats’ cheese salad

Found via BBC. Ingredients For the marinade for the warm vegetables 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic

Peach, tomato and mozzarella salad with basil

  Recipe by Stevie Parle in The Telegraph. Photo by Andrew Crowly.   2 large ripe tomatoes 2 peaches 1


  Recipe taken from The Fruit Company. 1 large pizza crust 1 large Comice pear, thinly sliced 12 oz.

Aubergine, tomato and ricotta rigatoni

Recipe by Stevie Parle in The Telegraph. Photograph by Andrew Crowley Aubergine, tomato and ricotta


Recipe found on Nouvelle Daily. This salad is fantastic on a warm spring or summers

Tortelli Di Ricotta

  Recipe by Michael White, first published on 1 pound asparagus 3/4 pound Ricotta 1/2 cup grated Parmigiano Reggiano 2 large eggs 1/8 teaspoon nutmeg 1

Pea Panna Cotta with Crowdie Cream

By Ross Marshall on Scotland National Rural Network   100g Crowdie Cream Cheese 250ml Cream 3 Shallots, Sliced 2 Garlic

Toasted Goats’ Cheese with Blackened Sherry-vinegar Onions

  Recipe found on Delia Online Ingredients 2 x 100 g soft-rind goats' cheeses, such as Welsh

Neil Forbes’s Beremeal Pancakes with Salmon, Crowdie and Beetroot

Recipe and photo found on Visit Scotland   Ingredients 125g beremeal flour 125g plain flour 2 eggs 250ml milk Pinch of salt 100g of salt for curing Twist of pepper A

Goat’s cheese & watercress quiche

Recipe and photo via BBC Good Food   For the pastry 225g gluten-free flour, plus extra for

Sizzling Halloumi with Roasted Asparagus and Tomatoes

Recipe and photo via Cara’s Cravings   8oz grape tomatoes 1 lb asparagus 1 tablespoon olive oil juice from