Creamy Asparagus and Goat Cheese Risotto
Serve this for a light but comforting spring dinner.. It doesn’t get any better, fresh, tangy goat cheese creates a light, creamy sauce, while the Old Kentucky adds nutty flavor.
2 Tbsp. olive oil
4 oz. pancetta or thick sliced bacon, diced
1 large sweet onion, finely chopped (1 cup)
2 c. Arborio rice
1/2 cup dry white wine
6 c. chicken broth, heated to a simmer and kept warm
1 1/4 lbs. asparagus, trimmed and cut into 1/2" lengths
5oz. Capriole fresh goat cheese, crumbled
1 c. Old Kentucky Tomme, freshly shredded
1 c. scallions with 2-3” of green tops, chopped
Freshly ground black pepper and Old Kentucky for serving
In a big, heavy pot (I use a cast iron dutch oven) add olive oil over medium heat. Add pancetta and cook, until lightly browned, about 4 minutes. Add onion and cook until tender, about 5 minutes Add the rice to the pot and stir to coat in the oil and pancetta (about 2 minutes). Add wine and cook just until absorbed. Add the hot stock about 1/2 cup at a time, cooking at a simmer and stirring constantly, allowing the liquid to be absorbed by the rice before adding more
Add asparagus when about 1cup of broth remains. Continue to gradually add broth stirring more frequently, 5 minutes or until asparagus is tender and rice is cooked through. When all of the stock has been added, taste the rice. The risotto should be creamy but the rice should be slightly al dente at the centre. Add more stock or water if necessary to complete the cooking. Run your wooden spoon across the bottom of the pot, when you can create a path through the rice with your wooden spoon enough stock has been absorbed to add more liquid.
Remove from heat and stir green onion, fresh goat cheese and Old Kentucky Tomme. Cover and let stand 3 minutes. Stir well before serving with freshly ground black pepper and additional Old Kentucky.