Every year, my good friends over at CUESA (Center for Urban Education about Sustainable Agriculture) put on Goat Festival at the Saturday Ferry Plaza Farmers Market in San Francisco. Market shoppers get to pet baby goats, learn about goat grazing and try all kinds of goat cheeses from local producers.
This year, I’ll be doing a cooking demo at Goat Festival and showing farmers market shoppers how to make my version of a creamy goat cheese risotto. I love risotto because it’s fun to make with kids, the ingredients are simple and pure, and it’s just stick-to-your-ribs tasty. The goat cheese and the goat milk I use in the recipe give this risotto a really creamy flavor, and it’s perfect for Goat Festival!
I decided to incorporate carrots into this risotto not just because I love carrots, but also because it turns the risotto a vibrant orange color. We’ve even been calling it the mac-n-cheese risotto around JoyFoodly; it’s pure comfort food. You can also take a look at our pea risotto, which is a bright green color. What other veggies could you use to make your risotto bright and colorful?
I hope to see you at goat festival, where I’ll be sharing extra tidbits, tricks, and giving out samples. If you can’t make it, I’ve included the recipe below so you can try this out yourself!
The Important Details: CUESA Goat Festival
Where: Ferry Plaza Farmers Market, at the Ferry Building in San Francisco
When: Saturday, April 12, from 10 am to 1 pm
Chef Hollie’s Food Demo: Noon in the CUESA kitchen, on the front side of the Ferry Building
Last year after goat festival, Michelle, our Creative Director, went on a little hike at Point Pinole Regional Park, and just happened to find a field of grazing goats. How fun is that? You never know what will happen on Goat Festival day!
- Yellow onion, ½ large onion or 1 small
- Butter, 3 tablespoons
- Arborio rice, 2 cups
- White wine, 1 cup
- Carrots, 4
- Thyme, fresh, 3 tablespoons picked leaves
- Goat’s milk, 5 cups (40 oz)
- Salt, 2 teaspoons
- Goat cheese, Chevre, 8 oz
- Parsley, small bunch
- Note on substitutions: if you cannot find goat milk at your local grocery store, use a mixture of ½ vegetable broth and ½ regular milk.
- Take 5 minutes to get out all your ingredients, measuring and cooking equipment needed, and place them on a cookie sheet within easy reach.
- Wash, peel, and chop carrots. Place in a food processor (or blender) with picked thyme leaves and pulse until finely minced. If you do not have a food processor or blender, use a cheese grater to grate the carrots and chop the thyme with a knife. Set aside.
- Peel and dice ½ yellow onion. Set aside.
- Wash and chop parsley and set aside. You will use it to garnish the risotto.
- In a medium sized pot, bring the goat milk up to a simmer. Once at a simmer, reduce to low and cover. This is the broth we’ll use to make the risotto. It needs to be warm when you start cooking.
- In a separate, large soup pot, saute onion on medium low heat in 3-tablespoons butter for 2-3 minutes. You want the onion softened but not browned.
- Add rice and combine with onion and butter, allowing it to toast slightly on the outside (about 1-2 minutes).
- Turn heat back up, to medium, and add 1 cup white wine. Continue stirring until wine has reduced and absorbed into the rice.
- Stir in the minced carrots and thyme.
- Add a soup ladle (approximately ½ cup) of the warmed goat milk, continually stirring, as the rice absorbs the broth. Each time it looks like the rice has soaked up the broth, you add another ladle of broth and keep stirring. It will take about 20 minutes total to cook the risotto repeating this process.
- When the rice is al dente (still has a bite to the tooth), add 2 teaspoons salt and check for seasoning (add more as desired).
- Turn off the heat, add crumbled goat cheese, and stir into the risotto. Serve immediately with a sprinkle of chopped parsley and enjoy!
- If you have any risotto left over, roll little balls with your hands, coat them in bread crumbs (or gluten free bread crumbs), and reheat in an oiled non stick pan on all sides for about 10 minutes. It’s a heavenly day-two treat!
- Ask kids to measure out ingredients (show them how to measure in the measuring cups).
- Have them help you stir and stir and stir while you ladle the goat milk in gradually.
- They can crumble the goat cheese with their hands over a bowl.
- If you don't have a blender, kids can grate the carrots on a cheese grater on top of a cutting board.
- Have them stir some more!
- Get them to help you make the risotto rice bright orange by stirring in the crushed carrots.
- Have them taste it to see how yummy what they helped cook is before you serve it to the rest of the family.