Risotto with Goat Cheese

Page 263

Cuisine: Italian | Course Type: Sides

(1 review)

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Recipe Reviews

Perfect risotto results by following excellent directions. The goat cheese made already creamy risotto rich and tangy. Zucchini is sliced thin and added after cooking. I really should have used my mandolin to make slices a little more even and paper thin. Some of the thicker ones tasted too raw. This is one of two rice dishes he has with zucchini and goat cheese, both are very different. I like this simple twist on a standard risotto.

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