GOAT CHEESE & FONTINA
RISOTTO
Serves 6
3 Tbsp butter
3/4 cup minced shallots
1 Tbsp chopped fresh thyme
1 cup plus 2 Tbsp medium grain rice
4 cups canned low salt chicken broth
3/4 cup (packed) grated Fontina cheese
5 oz fresh goat cheese, crumbled
Melt butter in heavy large saucpan over medium heat. Add shallots and
1/2 Tbsp thyme and saute 5 min. Add rice and stir 1 min. Add broth and
bring to boil. Reduce heat and simmer until rice is tender but still
firm to bite, stirring occasionally, about 20 min. Add both cheeses and
remaining thyme and stir until cheeses melt. Season to taste with salt
and pepper; serve.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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