Vegetables and Salads
Mushroom Risotto featuring Willamette Valley Brindisi
Serves 4
1 1/2 cup Arborio rice
1 1/2 cup mushrooms, sliced
1 cup green peas
1 cup white wine
2 cups chicken stock, low salt
1/4 cup olive oil
1/2 cup Willamette Valley Brindisi cheese, grated
1 tbsp garlic, minced
1/2 cup onion, chopped
2 tbsp butter

In a bowl of a stand mixer place cheese and milk. (Or use a medium-sized bowl and a wooden spoon.) Using the paddle attachment, whip the cheese (or stir it vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.

To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter, and serve.
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Any combination of mushrooms can be used; such as dry porcini, chanterelles, etc.