Wisconsin smoked Gouda risotto is a creamy, cheesy and buttery dish that is perfect for the fall season. It’s made with Arborio rice, Parmesan cheese, cream, white wine and butter.

This smoked risotto is a creamy and delicious dish that has been cooked in a slow cooker. It’s made with gouda, cream cheese, and parmesan cheeses.

Risotto:

  • 2 c. liquid
  • 2 fat-free, low-sodium chicken stock (16-ounce cans)
  • 1 tablespoon unsalted butter
  • 13 cup shallots, chopped
  • 2 cups Arborio rice (or any short-grain rice)
  • 12 cup white wine, dry
  • a quarter teaspoon of salt
  • 12 cup shredded smoked Gouda cheese (6 ounces)
  • 5 cups fresh spinach, chopped

Mushrooms:

  • 1 tablespoon extra virgin olive oil
  • 8 cups various sliced mushrooms
  • 13 cup shallots, chopped
  • 14 cup white wine, dry
  • 12 teaspoons fresh thyme, chopped
  • 12 teaspoons fresh rosemary, chopped
  • 1 minced garlic clove
  • a quarter teaspoon of salt
  • a quarter teaspoon of pepper
  • 14 cup grated fresh Parmesan cheese (about 2 ounces)
  • Garnish with fresh rosemary sprigs (optional).

Instructions:

You’ll enjoy this risotto if you like risotto.

  • Combine the water and the stock for the risotto and put aside.
  • In a large nonstick saucepan, melt the butter over medium heat. Cover and sauté the shallots for 2 minutes. Cook, uncovered, for 2 minutes, stirring continuously. Stir in the wine and simmer, stirring continuously, for 30 seconds or until the liquid is almost absorbed. 12 cup at a time, add the salt and the stock combination, stirring continuously until each part of the stock mixture is absorbed before adding the next (about 20 minutes total). Cook, stirring constantly, until the smoked Gouda has melted. Cook, stirring constantly, until the spinach is wilted.
  • In a large nonstick pan, heat the olive oil over medium-high heat for the mushrooms. Add the mushrooms and cook for another 5 minutes, or until they start to brown. Sauté for 1 minute, or until the wine is absorbed, with the shallots, wine, thyme, rosemary, and garlic. Season to taste with salt and pepper.
  • To serve, divide the risotto equally among six bowls, cover with the mushroom mixture, then top with the Parmesan cheese. If desired, garnish with rosemary sprigs.

 

The the takeout recipes is a blog post about how to make Wisconsin Smoked Gouda Risotto.

Related Tags

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  • smoked mushroom risotto
  • smoky cheese risotto
  • smoked gouda cheese
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