2 tablespoons butter
1 large shallot, chopped
1/3 pound chanterelles or other fresh mushrooms, chopped
2 garlic cloves, chopped
1 tablespoon fresh sage, chopped
1 1/2 cups Arborio, Carnaroli, Vialone Nano, or other risotto rice
3 cups turkey or chicken stock
2 ounces Chevre or other fresh goat cheese
Black pepper to taste
Bring the stock, plus an additional 2 cups of water, to a simmer.
Heat the butter in a medium-sized pot over medium-high heat for 1-2 minutes, until it begins to brown. Add the shallots and mushrooms and toss to combine. Salt them well and sauté until the shallots are translucent, about 3 minutes.
Add the garlic, sage and rice and stir well. Sauté for another 1-2 minutes, stirring often. Add 1 cup of the simmering stock. Stirring constantly, let the stock evaporate before adding another 1/2 cup. Repeat, stirring almost constantly, until the rice is al dente, cooked through but still a little firm. This will take about 20-30 minutes.
When the rice is al dente, add the goat cheese and stir well to combine. Add the black pepper and stir again. Serve at once.
Simply Calphalon Nonstick 7-qt. Dutch Oven & Cover