Merlot and Goat's Cheese Risotto

YUMMMMMMMMMMMM

This recipe came from an online friend, and I've adapted it. She cooks a bit like I do - a bit of this, a bit of that...but I've had to come up with absolute figures to get this recipe down.

Merlot and Goat's Cheese Risotto:

Ingredients:

a dash of olive oil
2 cups arborio rice
400ml "chicken" stock, made with hot water (we use Massel "chicken style" stock)
400ml good, fruity merlot
dash of balsamic vinegar
3 saffron threads, or 1/4 tsp tumeric
2-3 fresh garlic cloves, crushed
1-2 fresh shallots, roughly chopped
a good chunk of fresh goat's cheese (sometimes called "chevre")
1/4-1/3 cup dried cranberries
1/4 cup cashews, slivered almonds, or a mixture of both
"knob" of butter

Method:

1. Heat the olive oil in a large saucepan on a medium heat. Add rice, shallots, garlic, and stir until aroma is present and the rice is coated. Add saffron/tumeric.

2. Meanwhile, mix the "chicken" stock, merlot and balsamic vinegar together. Add to the rice a little at a time, allowing the rice to absorb the first amount completely before adding the second, and so on. Stir constantly as you add the liquid. NOTE: this will probably take 30 mins.

3. As the risotto nears completion, add the cranberries to the rice and heat through.

4. Just before you serve, add the knob of butter and the nuts, and mix through.

5. Serve risotto into required number of bowls, and sprinkle the chevre/goat's cheese on top in generous quantities.


NOTES:

* You may like to use fresh cherries in place of the cranberries, if in season.
* DO NOT give in to the temptation to add "just that little bit more wine"...it can easily overpower the dish.

Serves: 2-3

Rating: 5!