Goat Cheese, Pancetta, and Spinach Risotto

So the rest of my romantic Valentine's dinner wasn't much to brag about.  Thank goodness this melt-in-your-mouth creamy risotto completely made up for the slightly-bitter soup and undercooked chicken (and the fact that the meal itself wasn't all that romantic seeing as how we had to endure the sounds of children fighting and some really bad music from a Care Bear movie in the background).  The risotto was intended to be a side and used as a few days' worth of leftovers.  But this dish was so wonderfully delicious that we stuffed ourselves on it.  My biggest romantic gesture was to sacrifice the last of the leftovers and allow Keith to take it for lunch today.  (Okay- so that wasn't entirely selfless.  I kind of figured I shouldn't partake in anymore goat cheese today.  Back to a few days of dairy restrictions).

The whole idea behind this dish was thanks to a mistake made during our real romantic Valentine's meal.  Keith had his aunt and uncle babysit the girls Sautrday night and treated me to a fancy dinner at North by Northwest.  We'd never been there before, and the menu had so many wonderful sounding appetizers that we couldn't resist trying several.  Foods I could only dream of cooking properly.  Bacon-wrapped scallops and quail, lobster ravioli, goat-cheese tomato bisque.  Mmm mmm mmm.  I was in heaven and threw all dietary self-control out the window.  So long story short- I was excited about trying the entree's bacon and spinach risotto, since I've never had risotto at a fine-dining restaurant to compare to my homemade risottos, but I was so beyond stuffed by the time the entree came out, that I didn't make too big a deal about discovering the waiter had accidentally subbed out the risotto for a side of veggies.  So I still haven't tried a risotto cooked by the experts, but the thought of that risotto inspired me to make my own.  And quite frankly.... and perhaps a bit arrogantly... I can't imagine a risotto coming out much more mouth-watering than this one. 

Whoops- I probably should've mentioned that I'm still clueless and rely entirely on my Cuisnart Rice Cooker for this one.  So if you were hoping I'd give you the REAL instructions on how to make a homemade risotto, all I can do is profusely apologize for getting your hopes up.  I have no idea how to make this without cheating with my cooker.

INGREDIENTS:

• 2 tsp. olive oil
• 1 small shallot, peeled and minced
• 2 garlic cloves minced OR 1/2 TBSP pre-minced garlic
• 1 cup Arborio rice, uncooked
• 1/3 cup sherry cooking wine
• 2 cups chicken broth (I like Swanson's Natural Goodness)
• 1 cup water

THE TOPPINGS:

• 1 tsp. olive oil
• 3 oz. package diced pancetta (I like the Columbus brand)
• 4-6 oz. baby spinach, finely chopped
• 4 oz. package goat cheese

DIRECTIONS:
Heat the olive oil in the rice cooker for 1 minute.  Add the shallot and garlic, stir to coat, cook for 2 minutes.  Add the rice, stir to coat, and cook for 2 minutes.  Add the sherry wine, stir, and cook for 2 minutes.  Add the chickn broth and water, stir, and let it ride.

While the rice is cooking, heat a tsp. olive oil in a large frying pan over medium high heat.  Add the pancetta and stir until browned and mostly cooked, about 8-10 minutes.  Add the spinach and cook just until greened and wilted, about 2-3 minutes.

Once the risotto finishes cooking, stir in the sauteed pancetta and spinach as well as the goat cheese.  Stir until the goat cheese has completely melted in. 

Makes 6 side servings or 4 main dish servings.

Be prepared to find yourself in an embarassingly uncontrollable state of gluttony.

THE KID STEP:  Don't share any with them.  Unless they've been over the top on their best behavior.  Then I suppose they've earned the right to partake.