📖 Instructions

1. Warm the broth: In a saucepan, heat the chicken broth over medium heat. Keep it simmering gently; this is important for gradually adding warm liquid to the rice.
2. Sauté aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the shallots and garlic; cook until softened and fragrant, about 3-5 minutes. Be careful not to burn the garlic!
3. Toast the rice: Add the Arborio rice to the pot and stir constantly for about 2-3 minutes, until the grains are translucent around the edges. Toasting the rice gives it a lovely nutty flavor.
4. Deglaze with wine: Pour in the white wine and stir until it's fully absorbed by the rice. This will take about 1-2 minutes. Mmm, that aroma!
5. Add broth gradually: Begin adding the warm broth, one ladle at a time, stirring continuously. Allow each addition of broth to be absorbed before adding the next. This process will take about 20-25 minutes.
6. Stir, stir, stir: Keep stirring the risotto constantly to release the starches from the rice, creating that creamy texture we're after. Don't get lazy!
7. Incorporate goat cheese: Once the rice is creamy and al dente (slightly firm to the bite), remove the pot from the heat. Stir in the goat cheese, Parmesan cheese, lemon zest, and fresh herbs.
8. Season and adjust: Season with salt and black pepper to taste. If the risotto seems too thick, add a splash more broth to reach your desired consistency.
9. Serve immediately: Serve the risotto immediately, garnished with extra fresh herbs and a drizzle of olive oil, if desired. Enjoy every single bite!