First, I want to say thank you for all of your kind words related to the recent tornado in Springfield. Your positive energy was felt from near and far! Second, I want to tell you that I am really freaking excited about my blog posts this week. REALLY excited! :D. The first of my posts this week is the goat cheese-tarragon risotto below, which I am dedicating to Manu! Manu makes the most amazing Italian food ever and I swear if I am EVER in Australia I am going to invite myself over to her house for dinner (and lunch and breakfast… hehe!). On Wednesday, stay tuned for a post inspired by my last trip to New York, and on Friday, I have a really, really, really special treat for all of you.

I made this risotto for a friend who came over for lunch. And I have a confession. It was my first time making risotto! I think I did a pretty good job. During the meal, my friend asked, “How much cream did you use?” I grinned widely. For those of you who have made risotto before, you can probably guess why. I didn’t use cream! But she thought I did… which means that I did something right in the risotto department. I only used a bit of goat cheese, but you should feel free to tweak as you see fit. Happy Monday!

Goat Cheese-Tarragon Risotto (Printable Recipe)

Ingredients:

1/2 cup arborio rice

1/2 small onion–chopped

1 clove garlic–minced

2 teaspoons Earth Balance (or butter)

1 tablespoon olive oil

1/2 cup dry white wine

1 1/2 – 3 cups vegetable broth (you may not use all of the broth)

~1-2 ounces goat cheese

bunch of tarragon

salt/white pepper

Method:

*Chop onion, mince garlic. Heat Earth Balance (or butter) and olive oil in a medium sauce pan over medium heat. Sweat the onion for approximately 10 minutes. Add the garlic, a pinch of salt, and a pinch of pepper. Cook 2 minutes.

* Add your rice to the pan. Saute the rice with the onion and garlic for 2-3 minutes. Stir in the wine. Keep stirring until the wine is absorbed by the rice. Stir in 1/2 cup of broth. Keep stirring until the rice has absorbed all of the broth. Then add another 1/2 cup or broth. After adding 1 1/2 cups of broth, taste the risotto for doneness (it should be al dente and creamy… not mushy). Add more broth, if necessary. (I used 2 cups of broth). Once the risotto is cooked and tender, add goat cheese in crumbles and freshly chopped tarragon. Adjust seasoning and garnish with fresh tarragon and goat cheese crumbles.