Ingredients

• 4 cups vegetable or chicken stock, kept warm
• 2 tablespoons olive oil
• 8 ounces mixed wild mushrooms, sliced
• 1 small onion, finely chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 cup whole goat's milk, room temperature
• 1/2 cup grated Parmesan
• 2 tablespoons butter

Method

1. Heat the olive oil in a wide pan over medium-high heat and sauté the mushrooms until golden. Remove and set aside.
2. In the same pan, sauté the onion until translucent, about 4 minutes. Add the rice and toast, stirring, for 1-2 minutes.
3. Pour in the wine and stir until absorbed. Begin adding the warm stock one ladleful at a time, stirring often and waiting for each addition to be absorbed before adding the next, about 18-20 minutes total.
4. Once the rice is creamy and just tender, remove from heat and stir in the goat's milk, Parmesan, and butter.
5. Fold in the reserved mushrooms, season to taste, and serve immediately.