Creamy smoked Gouda risotto stuffed in a meaty Portobello mushroom topped with crispy pancetta, and fresh herbs. Made with Artikaas Smoked Goat Gouda, these stuffed mushrooms are smoky, tangy, and impossible to just eat one.
INGREDIENTS
Makes 8-10 medium mushrooms
Smoked Goat Gouda Risotto
- 4 oz cubed pancetta
- 3 cloves garlic minced
- 1 shallot minced
- 1 cup Arborio rice
- 4-5 cups chicken broth
- 6 oz Artikaas Smoked Goat Gouda 4oz for the risotto, 2oz to top
Mushrooms + Assembly
- 8-10 medium Portobello mushrooms
- olive oil
- fresh herbs basil, parsley
HOW TO MAKE
Smoked Goat Gouda Risotto
- Warm the broth separately on the stove.
- In a wide pot on medium heat add the pancetta. Render down until crispy, approx. 5-7 minutes depending on the size. Remove the pancetta, leaving the fat in the pan, and place on the side.
- Lower the heat and add shallots, garlic and a ¼ tsp of salt. Sweat and cook down for 2-3 minutes until fragrant and soft.
- Add Arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.
- Add the first round of broth. Depending on the pan add broth until it just covers the risotto. (could be 1 cup to 1 ½ cups). Give it a quick mix, a shake of the pan to ensure all grains are covered and cook until rice absorbs the majority of the broth. Mix every few minutes to avoid the rice from sticking.
- Add more broth and repeat the above steps. This is also the place to salt, add ¼- ½ tsp of salt. This will vary depending on how salty the broth you are adding is.
- Once almost all the broth has been added (approx. 4 cups), but not completely absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose, yet al dente. If it is still hard add more broth ¼ cup at a time and cook down. Finished risotto is loose (not watery), creamy in texture, and cooked through.
- Once done turn off the heat and fold in 4 oz of Artikaas Smoked Goat Gouda.
Mushrooms + Assembly
- While the risotto is simmering on the stove preheat the oven to 400℉.
- To prep the mushrooms, score the steam and pull it out.
- With the mushroom in the palm of your hand, scoop out the gills.
- Place the prepared mushroom caps on a parchment-lined sheet pan and brush them with olive oil and a sprinkle of salt. Roast for 7-8 minutes. Remove from the oven and flip them over to allow them to release moisture and drain approx. 5 minutes.
- Once the mushrooms have drained, turn them over and generously top them with the risotto, pancetta, fresh herbs, and remaining smoked goat Gouda.