Ingredients

• 300 g Arborio rice
• 300 g Fresh forest mushrooms (mixed)
• 100 g Fresh Quebec goat cheese
• 1 liter Hot vegetable broth
• 1 Yellow onion
• 2 cloves Garlic
• 125 ml Dry white wine
• 2 tablespoons Extra virgin olive oil
• 30 g Unsalted butter
• 2 tablespoons Chopped fresh parsley
• 50 g Grated Parmesan (optional)
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 10g of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add the minced garlic and chopped mushrooms. Sauté for 5-7 minutes, until the mushrooms have released their water and are slightly golden.

3. 3

   Stir in the Arborio rice and cook for 2 minutes until the grains are translucent around the edges.

4. 4

   Pour in the white wine and simmer, stirring, until it is completely absorbed by the rice.

5. 5

   Begin adding the hot broth, one ladleful at a time, stirring constantly. Wait until each ladleful is almost entirely absorbed before adding the next. Repeat this step for about 18-20 minutes, until the rice is creamy and al dente.

6. 6

   Remove from heat. Stir in the remaining butter (20g) and the crumbled fresh goat cheese. Stir vigorously to achieve a creamy texture (mantecatura).

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve immediately, garnished with chopped fresh parsley and, if desired, grated Parmesan.