This dish can be served as a side and pairs well with fresh seafood. It also can be made into a full dish topped with roasted chicken and broccoli. I baked 3 chicken breasts drizzled in olive oil with 3-4 cups broccoli florets tossed lightly in olive oil for 30-35 minutes at 350 degrees on a sheet pan. This makes 4-6 servings.
For the Risotto:
2 tbsp olive oil
1/2 tbsp prepared garlic
2 cups Arborio rice
1 cup dry white wine
1 large lemon sliced and seeds removed
2-3 cups chicken stock (broth)
1/2 tbsp thyme
4 ounce goat cheese (I used garlic and hard flavor)
3-4 pieces crumbled cooked bacon (Optional)
In a deep saute pan, add the olive oil and garlic over medium heat and cook for about two minutes, stirring consistently.
Add the cups Arborio rice and stir to cover well in the olive oil.
Add the wine and lemon slices. Simmer (not boiling), stirring regularly, until the wine is absorbed into the rice. Stir in thyme. (About 5-8 minutes)
Add the chicken stock, one cup at a time. Simmer and stir until absorbed before adding more. (About 5-8 minutes per cup)
Stir on goat cheese until melted through. Add bacon if desired.
Note: Don't rush this dish! Let it simmer so the rice absorbs the liquid and softens thoroughly. It's a great dish while sharing a glass of wine and chatting at the kitchen island.