Serves 8 to 10. Recipe is by Teresa B. Day
1 stick butter
2 cups uncooked risotto or arborio rice
5 cups broth (chicken broth)
1 cup heavy cream
4 ounces honey chevre (goat cheese)
Melt butter in stockpot, stir in rice to coat, about 2 minutes. Stir in broth, one cup at a time, allowing rice to absorb the liquid between each addition. Stir constantly throughout the cooking process. Stir in cream and cheese until melted. Serve immediately.