½ C St. Supery Sauvignon Blanc Wine
1 C Carnaroli Rice (can use Arborio)
2 oz Onions-diced
3 oz Cypress Grove Purple Haze Goat Cheese
3 oz Butter
4 C Stock-chicken or vegetable
1 wedge Preserved Lemon
Salt to taste
Fresh Ground Black pepper to taste
1 tsp Fresh chopped herbs-like Chervil, Parsley, Chives
First remove the pulp and flesh from the preserved lemon wedge then thinly slice and chop the zest portion. Set aside for garnish.
Bring the chicken or vegetable stock to a simmer in a small saucepot. In a small low sided pan over low heat, melt 1 oz butter with the minced onions and a pinch of salt. Cook these very low and slow until they are translucent and soft with no browning. Next add the Carnaroli rice grains and stir lightly toasting the grains of rice for about 2 minutes. Next add the St. Supery white wine to the pan, turn the heat up to medium to simmer and evaporate while stirring gently. Once the wine has cooked down to ¼ volume add just enough of the hot stock to come up to the level of the rice and stir constantly while this simmers over medium heat. Once the liquid has evaporated and you can just see the bottom of the pan when you stir, then add more stock again to repeat the stock cooking process again. Continue this procedure while constantly stirring as the rice absorbs the liquid, approximately 4-5 more times as the risotto becomes creamy, approximately 20 minutes. Season with a pinch of salt and taste a bite of the rice to judge for al dente texture-a slight underdone toothfeel but not grainy or hard crumbling when you chew.
Once you reach al dente then quickly add the remaining 2 oz whole butter and the Purple Haze cheese while stirring in well to create a very creamy rich texture. Adjust with a bit more hot stock if needed to make sure the risotto is creamy and not too thick. Serve garnished with crumbled Purple Haze cheese, lemon zest and fresh herbs over the top and enjoy this dish immediately since the risotto will continue to cook and thicken as it sits and cools.